My grandfathers, uncles, and my Dad were coal miners in the western part of Virginia and southern West Virginia - hard, honest work for minimal pay. The women in our families worked equally as hard in raising children and keeping house - and making the most wonderful meals out of the simplest ingredients! I have learned from my own cooking experience that the best part of preparing something is in sharing it with others who enjoy it, too. That is the purpose behind this blog: not only to preserve our family recipes, but to share them with others who can use and enjoy them as much as we have. Thanks for stopping by! Cris

A Note: I do not condone the use or consumption of beverage alcohol in any form for any reason. Therefore, the recipes posted here on our blog do not contain wine, beer, or liquor in any form.

Thursday, June 28, 2018

Fried Salmon Cakes


My photo.


Fried Salmon Cakes
Makes 6 - 8 cakes

Ingredients:

 1 can (14.7 oz.) salmon, drained, skin and bones discarded
1 cut bread crumb (or seasoned Panko Bread Crumbs)
3/4 cup water
½ cup finely chopped onion
2 tbsp. chopped parsley
1 tesp. dried basil
dash black pepper
1/3 cup soft cream cheese
1 Tbsp. lemon juice
1 Tbsp. all purpose flour
1 cup finely shredded sharp cheddar cheese (optional)
Oil for frying (peanut oil, olive oil, or vegetable oil)

 Directions:

 Mix all ingredients. Shape into patties.

 Refrigerate 10 min.

 Heat oil in a large, cast iron or nonstick skillet on medium heat. 

 Add patties to skillet in batches.

 Cook 6 - 10 min. or until golden brown on both sides, turning carefully halfway through the cooking.

 Drain on paper towel and serve hot.
Note:  you can substitute white albacore tuna for the salmon.

Image from free clip art.
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