My salmon cakes vary depending on what I have in the house, but here are the basics...
1 14oz can of wild salmon mashed (you can remove skin and bones if you want, but I leave them in for the calcium)
a handful or two of whole wheat bread crumbs (maybe 1/4 to 1/3 cup)
seasoning of choice (herbs du provence and lots of pepper is yummy--but no salt!)
You can also add a bit of capers, chopped pickle, some mustard, chopped roasted red pepper, etc. Not all at once of course. I added blue cheese crumbles once and that was tasty.
Then you just form into patties. I make four out of a 14 oz can of salmon.
I pan fry the patties in a bit of olive oil until hot and browned on both sides.
Last edited by zenor77; 11-12-2008 at 11:27 PM.