Salmon Cakes

A while back I shared with you my recipe for Tangy Honey Mustard Sauce. Though this sauce can be used on many dishes, my personal favorite is to drizzle it over Salmon Cakes. Here is a fast and simple recipe to have those cakes on the table in 15 minutes!

Salmon Cakes

• 1 small onion, chopped
• 1/2 c. olive oil
• 1 (15 oz) can pink salmon
• 1 egg, beaten
• 1 T. mayonnaise
• 1 t. yellow mustard
• 1 c. crushed crackers
• 1 t. garlic
• Salt and pepper to taste

Saute the onion until tender. Combine all ingredients in a medium bowl. Using your hands, form into 1/2 inch thick patties (makes approximately 10 patties). Heat the olive oil in a skillet over medium heat and cook the cakes a few at a time, for 3 to 4 minutes on each side or until golden brown. Drain on paper towels. Drizzle with Tangy Honey Mustard Sauce and serve!

If you would like to incorporate this recipe into your Once-A-Month Cooking, these Salmon Cakes can be frozen! Simply allow them to cool slightly, place them in freezer-safe plastic bags or containers or wrap them in aluminum foil (using wax paper to separate them). Freeze them in meal-sized portions or individual portions for convenient and delicious meals throughout the month!

For more great recipe ideas, check out: Nifty Thrifty Things and A Bowl Full of Lemons.