|A pot of white beans and ham, Sept. 22, 2010.|
I'll be the first to admit that the beans just aren't the same after they're frozen, but even in their degraded condition, they're still pretty good. To go with the beans, I made salmon cakes, which always remind me of my Grandma Willie, especially when I fry them in her cast iron skillet. Here's my recipe, modified from the verbal instructions given to me by my Grandma Willie.
|The last remaining salmon cake in my cast iron skillet on Thanksgiving Eve, 2010.|
Grandma Willie's Salmon Cakes
In a small bowl, mix:
- 1 large (14.75 oz.) can salmon, picked to remove skin and large bones
- 1 beaten egg
- 1/4 cup finely chopped onion
- 3 tablespoons finely chopped fresh parsley (if you have it)
- 1/8 teaspoon fresh ground pepper
- 2 tablespoons panko breadcrumbs or 3 saltine crackers, crumbled into small bits
Mix well and form into 5 salmon cakes (patties).
Put approximately 3/4 cup of panko breadcrumbs onto a plate. Coat both sides of each salmon cake with panko breadcrumbs. (At this point you can put salmon cakes into the refrigerator until you're ready to cook them.)
Heat 1 tablespoon olive oil in a cast iron skillet at medium heat for a few minutes. When skillet is hot, add salmon cakes and cook for approximately 2 to 3 minutes on each side. You may need to add another tablespoon of oil when you flip them. Salmon cakes should be heated through and crusty brown on each side.