Mini Salmon Cakes

Mini Salmon Cakes



  • 2 (14.75 oz.) cans pink salmon
  • ½ cup finely chopped yellow onion
  • 2 tablespoons chopped fresh
  • parsley
  • 1 tablespoon lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 large eggs, lightly beaten
  • ½ cup unsalted matzo meal
  • ¾ cup olive oil

Mixed baby salad greens. Drain salmon, remove skin and bones and flake. Place salmon in a large bowl. Add onion and next 5 ingredients. Stir in eggs and matzo meal. Batter will be wet. Shape salmon mixture into 14 small patties. Cook in hot oil in a large skillet over medium-high heat; 2 to 3 minutes on each side until golden brown and crispy. Drain on paper towel-lined wire rack. Serve immediately over baby salad greens with Lemon Dill Sauce.

Lemon Dill Sauce

½ cup sour cream, ½ cup mayonnaise, 2
tablespoons drained capers, 4 teaspoons chopped fresh dill, 1 ½ teaspoons fresh lemon juice, salt to taste. Place ingredients in a small blender and process until smooth. Season with salt.


Janice Stompro & Dr. Stompro

Peach Buttermilk Pancakes

Peach Buttermilk Pancakes
Peach Buttermilk Pancakes

  • 2 cups Bisquick baking mix
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • 1 ½ cups buttermilk
  • 1 large egg
  • 1 ½ cups peeled, diced fresh peaches

Combine first 4 ingredients in a large bowl. Add buttermilk and egg, whisking until blended. Gently fold in peaches. Pour batter onto a hot lightly greased griddle or in a skillet. Cook until pancakes are brown and then flip to other side; continuing cooking until brown. Serve with butter and maple syrup.


Janice Stompro & Dr. Stompro


Recipes for Research Copyright © - 2014 - Janice Stompro