TGIF, everybody! I am making one of my favorite workday recipes for dinner tonight. I have been making this recipe for years yet I never thought of putting it on the blog. The reason is these fish cakes are made of canned fish, which, let’s admit it, doesn’t sound very glamorous. However, it is recipes like this one that make their way into our weekly rotation – simple, inexpensive ingredients, easy to remember and quick to prepare.
Tonight I put a spin on the old classic by substituting the original breadcrumbs for ground rolled oats. I also chose to bake my fish cakes but you can pan fry them should you choose to do so. Just as always, they came out crispy on the outside and moist on the inside. Serve them with a salad and a lemon wedge on the side as an appetizer or lunch, or add some carbs for a more substantial dinner meal.
Makes 6 patties
- 1 (15 oz) can salmon, drained
- 1 large egg
- 1 Tbs mayo
- 1 tsp Dijon mustard
- 2 garlic gloves, pressed
- 1/4 + 1/3 cup rolled oats
- juice of 1/2 lemon
- bunch of fresh parsley, chopped
- salt, freshly ground black pepper
- vegetable oil spray for cooking
Place the drained salmon into a large bowl and mash with a fork. Add the egg, mayo, Dijon mustard, and garlic. Finely grind 1/4 cup rolled oats and add to the salmon mixture. Squeeze half a lemon, add chopped parsley, salt and pepper, and mix well.
Preheat the oven to 350 F. Line a baking tray with foil and spray with some cooking oil.
Grind another 1/3 cup rolled oats and place in a shallow dish. Shape some salmon mixture into a ball about 1 1/2 inch in diameter, roll in the ground oats and press down lightly to form a patty. Repeat with the rest of the mixture. Bake for 20 minutes and broil for 5 more minutes. Enjoy!