Salmon Cakes with White Sauce / aka Salmon Croquettes (Recipe)

Salmon Cakes With White Sauce

This recipe makes 4 salmon cakes using 1 small can of salmon, so it will serve 2 to 4 people. Many people leave the bones in canned salmon but I have to remove them before I can eat it. Chopped boiled eggs and cooked peas are optional in the sauce but I always include one or both if I have them on hand. Salmon cakes are also known as salmon patties and salmon croquettes.

Salmon Cakes / Salmon Patties / Salmon Croquettes

Salmon Cake Ingredients
- 1 (7.5 ounce) cn of salmon, bones removed
- 1/3 cup of cracker crumbs
- 1 slightly beaten egg
- 2 tablespoons of finely chopped onion
- 1 tablespoons of milk
- 1 tablespoon of lemon juice
- 2 tablespoons of butter
- More cracker crumbs for dredging

White Sauce Ingredients
- 2 tablespoons of butter
- 2 tablespoons of flour
1/4 teaspoon of salt
- 1 cup of milk
- Chopped Hard Boiled Eggs (optional)
- Cooked Fresh or Frozen Peas (optional)

Salmon Cake Instructions
Combine all of the salmon cake ingredients except the butter and the dredging crumbs (but do include the 1/3 cup of cracker crumbs). Blend the ingredients well and shape into four flat patties. Melt the 2 tablespoons of butter in a skillet. Coat the patties with cracker crumbs and saute them on both sides until golden brown and heated through.

White Sauce Instructions
Melt 2 tablespoons of butter in a small saucepan an use a wire wisk to mix in 2 tablespoons of flour. Cook them together briefly o remove the raw flour taste, but not long enough for the flour to start turning golden. Slow stir in the milk, stirring constantly using a wire wisk. Cook over low heat until thickened. Stir in the chopped hard boiled eggs and cooked peas if you are using them.

Salmon | Fish | Meat | Poultry

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