The leftover canned salmon.. and a few Wasa crackers in lieu of the absence of breadcrumbs in my cupboard.
- 6 oz canned salmon, the good kind
- 1 egg
- 3 Wasa crackers, pounded down to bits
- a big bunch of tarragon, diced
- a small bunch of basil, diced
- salt and pepper
Mix it up (everything but the oil) and pat into two flat cakes.
Heat up some oil, medium hot, and fry up the salmon cakes, 7 minutes per side, about. Get a good crust going and it is super good.
Eat with pickles…