Maritime
Salmon Cakes
Canned salmon stretched into supper
IODE Fort Monckton Cook Book, Moncton NB, 1941Canned salmon was a wartime pantry staple across New Brunswick. The 1941 IODE cookbook offers this practical, satisfying version — salmon bound with potato and egg, fried in a cast iron pan. This is weeknight cooking that has survived a century.
Source: IODE Fort Monckton Cook Book, Moncton NB, 1941
Ingredients
- 1 can (14¾ oz) pink or red salmon, drained
- 2 cups mashed potatoes, cooled
- 1 egg, beaten
- 1 small onion, finely grated
- 2 tbsp fresh parsley, chopped
- Salt, pepper, and a squeeze of lemon
- Breadcrumbs for coating
- Butter or fat for frying
Instructions
- Drain salmon and remove any large bones and skin (small soft bones can stay — they mash in and add calcium).
- Combine salmon, mashed potato, egg, onion, parsley, salt, pepper, and lemon. Mix well.
- Form into flat round cakes about ¾ inch thick.
- Press each cake in breadcrumbs to coat on all sides.
- Heat butter in a skillet over medium heat. Fry cakes 3–4 minutes per side until deep golden brown.
- Serve with lemon wedges and a green vegetable.
✦ Kitchen Notes
- From the IODE Fort Monckton Cook Book, Moncton NB, 1941.