When Sofia and Wes, my kids, were in their early teens, I had to double the recipe to have enough for guests, too! (So now I have to double any recipe to make sure my son and his band can have some!) These golden, red pepper-flecked patties are similar to crab cakes. Ideally you would use fresh, wild salmon—but in a pinch, the canned salmon works, too. If you’re not serving them immediately, set them aside and then, just prior to serving, place the patties on baking sheets and heat in a 400º F. oven until warm, about 10 minutes. Serve them with my Mango Sangría some of my Calypso Cooler Cocktails: Caribe Cocktail Punch, Ginger Champagne Cocktail or Ginger Lemonade (with or without the vodka). And for some other dish ideas, be sure to check out In the Kitchen with Arlen . Enjoy!
Makes about 20 small patties (Adapted from Calypso Coolers ©2007, Arlen Gargagliano)
1 pound fresh salmon, poached, or 1 fifteen-ounce can (or 2 seven and a half-ounce cans) salmon, drained
1 package in a one-pound box of saltine crackers
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 1/2 teaspoon fresh minced rosemary, or 1/2 teaspoon dried and crushed
1/4 teaspoon cayenne pepper, or to taste
Canola oil for frying
Lemon or lime wedges
In a large bowl, combine the salmon, bread crumbs and egg. Mix well using a wooden spoon—or your hands. Add the onion, red pepper, lemon juice, zest, rosemary and cayenne. Shape into 20 patties. (If they’re not staying together, add a few more crackers.)
Heat enough oil in a sauté pan to generously cover the bottom. Cook the patties in hot oil until nicely browned on both sides, or about two minutes per side. Drain on paper towels and serve on a tray with plenty of lemon and/or lime wedges for both color and flavor.