Salmon Cakes

INGREDIENTS:

for three servings

2 cans salmon, drained

3 eggs
5 cloves garlic
1/2 an onion cut into chunky cubes
1/4 cup chopped celery
herbs and spices to taste (black pepper, oregano, jalapeno, habanero...)

PROCESS:
60 minutes

Preheat oven to 350 degrees F. You can do 400 degrees if you choose to make thicker fish cakes.

In a medium sized bowl whisk eggs thoroughly. Add chopped vegetables, herbs and spices. Stir well, then add fish, and mix till evenly distributed.

Grease baking sheet lightly or use a layer of parchment paper. With your hands, scoop about 3 - 4 tablespoons of fish mixture, roll into a ball and press down into a patty on the baking sheet. Make 12 to 15 patties, depending on thickness.

Place in oven and bake for 15 - 20 minutes, or until edges begin to brown. Then flip the cakes and cook till other side is browned.

Plate warm with mayonnaise or an aioli, and veggies (broccoli and cauliflower, or corn pair well).
Serves three generously. Enjoy!