Easy "Freestyle" Salmon Cakes

This was one of those dinners that I realized probably almost too late that I should really blog about ASAP because I made things up myself!

For some reason my mom always looks so surprised every time I tell her I made something without a recipe.  Don't get me wrong, my mom makes delicious food, but she uses a recipe for EVERYTHING.  She is that person that uses a recipe to cook a pot roast in the slow cooker.  Yeah...I wish I was joking!

As you might be able to tell, I made this up, so you should definitely follow it to the letter, the measurements are really precise *she said sarcastically*

Salmon Cakes:

2 cans     salmon of your choice (or fresh if available)

1-2          medium carrots - shredded

some       fresh parsley

1/2 a lemon  of both juice & zest

2 good spoon fulls mayo

1-2          potatoes - cooked & mashed

1             egg

salt & pepper to taste

1) Heat a skillet with some oil (1-2 Tbsp) over medium heat.

2) Mix your lemon zest & juice, chopped parsley, and carrots in a medium sized bowl.

3) Add remaining ingredients - mayo, potato, salmon, egg, salt & pepper.  Combine well.

4) Shape into patties - mine were about 2.5-3" in diameter, maybe 1/2-1" thick (the thinner the better). These can be prepared ahead of time and chucked in the fridge for a few hours to hold their shape a bit better.

5) Cook your salmon cakes in your hot pan.

6) Be patient and flip only once after they have browned nicely on one side!

 

That's it! Easy as pie...or cake that is!

Like most of the things that are my "creations" there's a lot of room for play.  Change up the add ins - chopped green onions would have been great in these, other veggies, etc.

To go with these I made Jamie Oliver's Creamy Leek Bake 


Honestly, I wasn't all that impressed, and not recipe share-worthy.  Don't let the cheesey top fool you. This is one of the few times that Jamie Oliver's Food Revolution has let me down!  I just wanted to share what I ate with these cakes!