FabuLESS Freezer Cooking: Salmon Cakes

March 5, 2009 4 Comments | Disclosure

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SALMON CAKES
1 FAMILY:

3 cans salmon

1 1/4 cups crushed ritz crackers

2 eggs beaten

1/2 red pepper finely chopped

2 Tbsp chives

2 tsp dill

1 tsp Tabasco sauce

lemon juice

oil for frying

6 FAMILIES:

18 cans salmon

7 1/2 cups crushed ritz crackers

12 eggs beaten

3 red pepper finely chopped

12 Tbsp chives

12 tsp dill

6 tsp Tabasco sauce

lemon juice

oil for frying

TO PREPARE FOR FREEZING:


In a small freezer bag combine red pepper, chives, dill, lemons juice and tabasco. Label a sleeve of Ritz crackers and 3 cans of salmon for the pantry.TO PREPARE: On hand: 2 eggs and oil. In a medium bowl break up the canned salmon with a fork. Add about 1 cup cracker meal and work through the fish. Add the eggs, pepper, chives, dill, tabasco, and lemon juice. If the mixture is too wet add more cracker meal. Form 3-inch patties about 1 inch thick. You should have 8-10 cakes. Fry in hot oil in a single layer until golden, 3-4 minutes on each side. Drain on a


paper towel-lined plate. Really great with salad greens with a lemon flavored dressing.

Comments

  1. I have used this method for over 10 years. You can find more recipes and more information on http://www.organizedhome.com I love it. I have fibromyalgia and arthritis, and chronic fatigue, so when and if I ever have a fibro or arthritis flare or I’m too exhausted to cook, I will go to the freezer first thing in the morning and take a meal out and by the time supper prep comes, all I have to do is pop it into the oven.

  2. Made these last night for dinner – they were so easy and so YUMMY! Even my picky 1 year old ate them! They will definitely be apart of our regular meal plan! Thanks!

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