Once again I’m counting this as one of my summer recipes because I can cook it on the griddle. We also eat these on meatless Fridays during Lent.
I’m not much of a fish eater and I am just learning how to cook it well. But this is a full proof recipe and my kids love it. Usually salmon or crab cakes have bread crumbs. These use crushed corn Chex cereal instead so I can make them gluten free.
I buy the canned wild caught Alaskan salmon when it is on sale in the natural foods section of my local grocery store, Kroger. On sale it is $1.99 per can. This recipe allows one can to s t r e t c h pretty far!
I buy the canned wild caught Alaskan salmon when it is on sale in the natural foods section of my local grocery store, Kroger. On sale it is $1.99 per can. This recipe allows one can to s t r e t c h pretty far!
For one can of salmon, add 2 eggs, a pinch of salt and pepper, a handful of chopped fresh parsley (dried will work too), a squeeze of lemon juice and about 4 cups of corn Chex crushed up very fine. Mix all this together and cook in a little bit of oil in a skillet or on the griddle.
I was able to make 7 salmon cakes. This particular night I served them with raw carrot sticks and potato salad (my husband makes it with bread and butter pickles… yum!).
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I call this a summer recipe because I cook them on my big griddle so the stove and oven stay turned off.
Tip: I used to think my griddle was only ...
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