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Louisiana Salmon Cakes

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“These little cakes are very good. If you like yours spicier, use more Cajun seasoning. They are delicious for dinner or even for breakfast. Excellent served with Ralph & Kacoo's Tarter Sauce or just lemon wedges.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 (14 ounce) can pink salmon, bones removed and drained
  • 14 cup crushed saltine crackers or 14 cup Ritz cracker
  • 1 egg, beaten
  • 12 cup onion, very finely chopped (may use onion powder)
  • 14 cup sour cream
  • 1 tablespoon cajun seasoning (or to taste)
  • oil (for cooking)

Directions

  1. Mix the first 6 ingredients.
  2. Shape into patties (about 2 inches in diameter).
  3. Heat cooking oil.
  4. Cook in hot oil until they are crisp and golden.

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