Salmon/Tuna cakes (or patties, as we called them at home.)

salmon cakes
In the past, I used only canned salmon. Now I add a can
of tuna to the mix, and discovered I like them better this way. The cooking method is
one that I learned from the way my grandmother made burgers.

1 can of the best canned salmon you can find
1 can of the best tuna you can find (in water)

2  eggs
1 small onion, part sliced thinly, part diced
bread crumbs or matzoh meal
Spike (mixed seasoning) You can use just some salt and pepper
herbs like oregano, or basil or thyme, which ever you like.

Olive oil
HOT water.

Skillet with a cover (or that can be covered with something)

Drain the cans of fish. Put the salmon into a large bowl and check for any bones. Either mash those up or discard them. Add the tuna to it, and mix well to get the pieces less chunky.

Beat the egg and add to mix, then add the diced onions. mix well. Add a dash of Spike or some salt & pepper, and 1/4 t dried herbs, if you like. Add enough bread crumbs or matzoh meal to make the mix handle-able. Let sit for 2 or 3 minutes.

In a shallow bowl, mix Panko with paprika. This will be for breading the patties.
In a skillet, heat up some olive oil and add the thinly sliced onions and some paprika and let them soften up on medium heat.

While onions are cooking, make the mixture into patties, whatever size you like. For the Tiny Town exhibit reception, I made them really tiny, like a bit more than 1″, but normally they’re about the size of a crab cake, or a small burger.  Press the patties into the Panko on each side.

Turn the heat a bit higher, place 3 or 4 patties in the pan. Add more oil if needed. Let patties brown on one side then turn over. Stack patties to one side as you cook the others. When all are brown on both sides, arrange them in the skillet, 2 layers if necessary. Then add very hot water, carefully, enough to almost cover the patties, TURN down the heat, and cover.
Let simmer for 15 or 20 minutes on low heat.

You can vary the seasonings to taste, add more salt or pepper, add cayenne pepper to spice them up, whatever you like. Let me know if you make them and how you adapted them. Enjoy.


About mim4mail

If I'd have known I'd be using this as my recipe blog, I'd have chosen a different name. Oh well. Bon Apetit! Artist, Wife, and Mother to 2 grown offspring, reader, learner, traveler, letter writer, member of IUOMA, The Letter Writers Alliance, and The League of Space Pirates, and other leagues, alliances, and associations.
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One Response to Salmon/Tuna cakes (or patties, as we called them at home.)

  1. Thanks for the recipe. I never used the last step (adding hot water & steaming. I’ll have to try that.

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