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My 12 year-old son, Loren, detests almost all forms of fish. This is
sometimes a dinnertime issue when I want to serve fish and he makes a horrid face and requests another type of dinner.
I"m not an especially creative cook, nor do I intend to run a 24 hour-- day restaurant to cater to the dietary
whims of my three offspring. So in an effort to tap into his inner love for fish I have resorted to testing various
recipes on him. One winner is fish sticks but I can't in good conscience serve them very often. Another winner has been
salmon cakes. I have reviewed many variations on
the recipe, but the one that the easiest and fastest involves canned salmon. Below is the basic recipe:
1 can salmon
1/4 c. butter, melted
1/2 tsp. pepper
1 tsp. salt
2 eggs
1/2 c. bread crumbs
2 tbsp. flour
1 tsp. Worcestershire sauce
Sometimes I rifle through our crisper drawers and chop up various vegetables to add color and texture. I find red peepers lend a nice, sweet taste to the final product.
Mix all ingredients and shape into small cakes. Some people then fry the cakes, I prefer to bake them at 375 degrees until they are golden brown on both sides.
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