In summer when it's hot and you don't feel like cooking, or eating for that matter, a fast, easy and relatively light supper is what's called for, and fried fish cakes are just the thing, accompanied by a fresh green salad, or sauteed garlic, tomatoes, and zucchini sprinkled with a little Romano cheese. Add a glass of wine and you're home free!
Basil Pesto Salmon Cakes
1 egg, gently beaten
1 can wild sockeye salmon, drained (14.75 oz)
1/2 cup oat bran, wheat bran, wheat germ, or bread crumbs
1/4 cup prepared basil pesto
1. Mash together all the ingredients gently in a large bowl until well combined.
2. Form into hamburger bun sized patties using any suitably sized lid from a jar. You should be able to make four to five. Add additional oat bran if needed, or if the mixture seems too wet.
3. Heat 3 to 4 tablespoons of canola oil or olive oil over medium heat in a glazed cast iron or stainless steel pan until the oil glistens. Don't use a pan which absorbs odors, or your next dish will taste like fish.
4. Fry the patties two at a time, four minutes per side, until golden and crispy.
5. Serve on your favorite bun, with a little tomato ketchup and extra pesto.
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