I’ve been lazy. With The Hubs on term break plus the holiday festivities, we’ve been checking out new cafes over the weekend and pigging out with family and friends. I haven’t cooked a single meal in the past two months. Until this weekend. School has started, and our weekends are again filled The Hubs slogging away at assignments and tests. Our first home cooked meal of the year – salmon cakes with a fresh organic salad.
I had almost forgotten the best part of eating at home. Simple, healthy meals cooked with love.
Oooh, and those beautifully golden salmon cakes you see? Not a single drop of oil. Yup, I can’t believe it’s not deep-fried 🙂
You will need
- 250 – 300g of salmon
- 1 small red onion (diced)
- 1 large yellow onion (diced)
- 1 1/2 cup of breadcrumbs (I used crushed Ritz crackers)
- 1/2 cup of mayonnaise
- 2 eggs (lightly beaten)
- 2 cups of additional breadcrumbs for coating
- Salt and pepper to taste
Preheat oven to 180 C
Rub salt and pepper on salmon. Place skin down and bake for 15-20 minutes, until just cooked. Remove from oven and let it cool down. Refrigerate.
Fry onions with one tablespoon of butter until soft, seasoning with salt and pepper. Allow to cool to room temperature.
Preheat oven to 220 C
Flake chilled salmon in large bowl. Add mayonnaise, breadcrumbs and eggs. Add onions and mix well. Shape mixture into patties, and coat them with the additional breadcrumbs.
Bake patties in oven for 20 minutes or until golden brown.
Serve hot with a side of salad and dip of your choice.
P/S: These are very useful to have as a late night snack. I kept a couple of the patties in the fridge and simply baked them later in the night using our oven toaster. Delicious!