Tonight I made a new recipe from my latest Kraft Magazine. I have to say this issue looks full of promise and I can't wait to try a bunch of these recipes! To me, tonight's was a little time consuming and at times frustrating, but worth it in the end:) Paired with simple and mac and cheese and steamed broccoli, I felt it was a balanced meal, somehow;)
Salmon cakes - you will need:
- 1 can, or 14.7 oz salmon, drained, and with no skins or bones ***I used 3 cans, 6 oz each, of the salmon***
- 1 6oz pkg of stuffing mix for chicken
- 1 cup shredded mozzarella cheese
- 3/4 cup water
- 2 green onions or half a red onion, chopped
- 1/3 cup mayonnaise
- 1 tbsp lemon juice
Yes, it has mayonnaise, and I had to touch it!
Form into patties - I was able to get 11 patties out of this much mixture, but more egg shaped than circular - place on a plate, and refrigerate for 10 minutes.
Heat a large, nonstick skillet over medium high heat. Spray with Pam. Once the 10 minutes are up, cook the patties until browned on both sides. It took me about 20 minutes, and 2 batches, to make all 11.
So, they don't look as they did in the magazine, of course, and they fell apart a bit, but they were easy to patty-back together once cooked. From the little I ate, they tasted great, like from a restaurant! I would make them a little more golden all around next time (it's tough, b/c the stuffing is what seems to brown, and how do you spread that out evenly??), and try to think of a dipping sauce to go with them - what kind of sauce are you thinking to go with them?? Husband loved them, so I'm happy:)
The cost wasn't the best WCW I've ever done, but it was $7.50 for the 3 cans of salmon, $1.50 for the stuffing, and I had the rest, so not bad, because I had the other ingredients already. It's not something I'd make every Wednesday, though:)
How was your Wednesday? Anything exciting happen? Hope you'll give these salmon cakes a try and/or suggest a dipping sauce! Fingers crossed I feel better and better each day!
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