Thursday, June 27, 2013
I think you can add things to make the recipe a bit fancier (I add capers! I did not add capers as a child). But we like them prepared simply.
resurrected from childhood memories
1 can pink salmon (16 oz, I think)
1/3 sleeve of saltine crackers, crushed (about 1 1/2 cups)
1/2 yellow or sweet onion, grated
2 tbs parsley, chopped
2 tbs capers, drained and rinsed
2 eggs, lightly beaten
dash Tabasco sauce
Drain salmon and remove any skin or large bones. This is your preference. I'll be honest - canned salmon freaks me out a little bit, and I think most people feel the same way the first time they see it. You can eat everything in the can, skin and bones included. I don't like the way the skin and bones look, so I take them out. My husband leaves them in. They're really great for you. One day I'll grow up and leave them in.
Flake the salmon with your fingers and mix in crushed crackers. Add grated onion, parsley and capers and mix. Add eggs and Tabasco sauce and mix until incorporated. Season lightly with salt and add pepper (1/2 tsp for me).
Refrigerate for at least an hour. You can make them right away, but the everything is better incorporated after a rest.
Lightly oil a non-stick skillet and heat to medium high. Form cakes with about 1/2 cup of the mixture.
Fry for 3-4 minutes on each side or until golden brown.
Serve with dijon mustard (for me) or ketchup (for my husband).
Tuesday, June 25, 2013
|No real reason for this picture, |
but I think it's adorable.
But things are getting easier again. We sleep trained. Little Mister's first tooth broke through today (on his 7 month birthday!). I've mostly figured out how to get the baby to bed, make dinner and eat again.
Of course, Little Mister is this close to crawling and being mobile so everything is about to change in a big way again. I'm supposed to get used to that, right?
I've figured out a few things in the past few weeks and have even more questions about new things. I used to be pretty resistant to change, but I'm getting better at going with the flow these days. Just another change to get used to!