Thursday, March 1, 2012

Crossing off the List/ Recipe Time

I am finally (sort of) settled in New Orleans. I'm getting a lot accomplished on my 30 before 30 list, but there is one thing in particular that I need to start now, Number 22, blog twice a week for a year. Yep, as many times as I get too busy to blog, I no longer have an excuses. It's on my list, and I am determined to make it happen.

Today I'm going to share a recipe. It's no secret that I'm Catholic, and as a Catholic person I don't eat meat on Fridays during Lent. That being said, eating tuna sandwhiches and fried shrimp can get old really fast. I was on the phone with my mom last week and she reminded me of another dish that she made for me when I was younger. It's called Abondigas. Technically an abondiga is a meatball, I flatten mine and make them cakes. If you like crab cakes you will like this dish.

I start with a can of pink salmon.
The salmon has the bones in it, so you will need to pick out the bones.

After you have deboned your salmon you need to add about 8 saltine crackers crushed up. I just crush them in my hand before adding them to the mix. Next add one raw egg and half of a small onion, finely diced. Mix everything together and add a a pinch of salt (remember the saltimes have salt on them, so don't add to much) and a dash of pepper.

After mixing everything together form cakes, similar to crab cakes. Fry them until golden brown on each side. I used a little bit of olive oil in my pan, but you can use butter, any kind of oil, or the spray stuff. You just want to make sure they don't stick.

That's it! You're done! Your salmon cakes, or abonigas, are ready to eat. I like to eat mine with tortillas. But you can have yours on their own, or with bread or crackers. Enjoy!


Tina Marie

1 comment:

  1. I am so going to have lots of red meat tomorrow and enjoy being a protestant heretic :p looks yummy though.