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Hi, I’m Betty. Welcome to Betty’s Kitchen. We’re going to do a simple and a tasty Salmon Cakes.
We’ll start with two eggs. And so I have some eggs here any size you want. It doesn’t really matter that much. But you need to beat them with a mixer. So I’ve already done that and got them out of the way, if you don’t have a mixer just use a fork. And do them until they are frothy and blended like this. The next item is a can of salmon. And you can see that this is 14.75 ounces. And I’ve chosen to use this size for the amount of Salmon Cakes I want. I need to drain this. So I'm going over here to the sink and I just put my hand over the top holding all the salmon so it won’t get away from me, and then wash my hands and bring the salmon back. Put it in with the beaten egg. There might be some extra juice in there, don’t worry about. But you’ll see something like that. I have chosen pink salmon. You might choose some other variety or even some other fish. If you have canned fish of any kind, you can make fish cakes.
The next thing we have is diced onions or chopped onions and that’s diced. They’re dried. You could use actually fresh onion, that’s time consuming and trouble so I’m trying to make this as quick and easy for you. Here I have two tablespoons of chopped dried onions. Put that amount in. And then the next item that we have is salted cracker. It doesn’t matter what brand you use. I happen have chosen Zesta Fat Free, it doesn’t matter if it’s fat free or not. But you’ll need some cracker. I don’t really measure them but I did have enough crackers to work with this recipe. But with the amount of salmon and egg that I have, about a third of one of these containers will work, so we’re going to pour into a gallon-size bag, a zip-lock bag and you are going to crush those, so just as much, a third of the bag that you’ll put in.
What you’ll do is after you’ll seal it tightly, make sure it’s seal but get the air out of it, is just roll those crackers and I’ve already done that. You can see they’re pretty fine already, so I’m to put them in for a mixture. I’m going to turn this down a bit or turn it on, it’s just really not ready. But I don’t want to get it overcook. If it starts to smoking, then I’ll have to start again with my oil. I'm just pouring this in, some of that, go ahead and add that into the mixture. All we do at this point is blend this together, kind of separate the salmon and then you can see the egg is there to bind it together and it would be too mushy if we had only egg, so we need the cracker crumbs. Some people use bread of some type or other, maybe it’s bread from the day before and they can chunk it up and put it in here, it’s fine. But there has to be something that holds this together other than just be egg.
But you want it nice and blended, so it will look really smooth and if you’re in a real hurry you could just drop these by spoonfuls into the hot oil. Let me get that heated now and I could start it, just a little bit more so that you could see what it looks like when it’s ready to make into Salmon Cakes. Now I just sort of make the bowl go in circles so I can get each part blended and stir occasionally giving it a work in the sides so everything is all even. Sorry about the scrapes on the bowl, but that’s about it.
So when you get to this point, you come to your skillet where you have about a tablespoonful of olive oil. Now I’ve used extra virgin olive oil. You can use any variety of oil that you prefer to fry it with, it could be a peanut oil, canola oil, but mine is extra virgin olive oil. Now let me show you how to make one of these Salmon Cakes. Use your hand or you can spoon them in as I said. But they won’t be as pretty. Use your hands and then just decide on the size that you want and roll it around a it should be pretty even, round them back, top and bottom and then place them in the skillet. So let me work on these. I’m going to keep placing them in the skillet until we have as much as the skillet will hold or all of these worked up and I’ll be back.
I’ve finished cooking the Salmon Cakes and here’s the last one coming out of the skillet. And what I’m doing is to place these on a tray that was a paper towel to get any excess grease. You can see from the skillet, it’s run dry. I did not use a lot of olive oil. It was a bare one tablespoon to do all of these. Now, what we’re going to do is just serve it. I would put it in a platter on something like this and then serve them into individual plates. Let me get that sip and it just go straight to the plate and let’s take a nice crusty one here, varying on degrees of crunchiness depending on people’s taste. This is about how many you can get on that can and it will look like this when it’s finished and when you take a fork and cut into it, here’s you’re going to see. You’re going to see a nice texture and taking a taste and I’m sure it’s pretty hot. It tastes very good. You might want to dip into that bite. I think this is one of the recipes that should be basic to your collection because it is quick and easy to do. It’s inexpensive. It’s very healthy and I think you’ll enjoy it.