Mickey's Salmon Fish Cakes
Mickey is a young drinking/fishing buddy of mine. He would take me out fishing, crabbing, or prawning in exchange for a blowjob on his boat, which I didn't mind doing at all. Mickey claimed to be straight, but he sure liked me sucking on his nice fat cock. I would sometimes use fresh salmon or home-canned salmon in this recipe he gave me, but I find that store-bought canned salmon is just as good as home-canned, and actually better, and more flavorsome, than fresh salmon fillets.
(Serves 3-4; about 12 cakes)
- 2-3 Large potatoes
- ½ onion, finely chopped
- 8 finely crushed stoned wheat thins crackers
- 1 tablespoon mayonnaise or Miracle Whip
- 1 egg
- 2 sprigs fresh parsley, finely chopped and/or
- 2-3 green onions, including tops, finely chopped
- pepper and salt
- garlic powder to taste
- 1 7½ oz. can salmon (or tuna)
- vegetable oil for frying.
(Preparation: 30 Minutes. Cooking: Potatoes: 30 minutes; Fishcakes 30 minutes)
Boil the potatoes till just cooked, mash with pepper and salt to taste. Set aside to cool a little, because you will be handling it to make the fishcakes.
- Drain and mash the salmon. Add it to the potatoes. You can include a little of the salmon liquid, but all of it is too much.
- Add all the other ingredients, including the egg which you have beaten well. Mix all ingredients together thoroughly.
- With wet hands, form the mixture into cakes about 4 inches diameter and ¾ inch thick. Fry them in a little of the hot oil as you go - about 6 at a time.
- Turn when golden brown and fry on the other side.
- Remove from frying pan and set on a paper-towel-covered platter while you cook the remainder of the mixture.
Serve these with green and colored vegetables of your choice (You already have potatoes in the cakes), or a salad.
They are good hot or cold, and great for lunch-boxes.
Contributed by Ted