Ingredients for Louisiana Salmon Cakes
- Pink Salmon
- Saltine Crackers
- Egg
- Onion
- Sour Cream
- 1 tablespoon Cajun seasoning (adjust to taste)
- Oil
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How to Make Louisiana Salmon Cakes
- In a large bowl, gently combine 1 pound salmon (flaked), 1/2 cup finely chopped celery, 1/4 cup finely chopped red bell pepper, 1/4 cup finely chopped green onion, 1 tablespoon Cajun seasoning (adjust to taste), and 1/4 cup all-purpose flour.
- Gently mix in 1 large egg, beaten, and 1/4 cup mayonnaise until just combined. Be careful not to overmix.
- Shape the mixture into 4-6 patties, about 1/2 inch thick.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- Carefully place the salmon cakes in the hot skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
- Serve immediately with Ralph & Kacoo's tartar sauce or lemon wedges.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
3g
Fat
14g
Carbs
1g