Salmon and black beans, married in a yummy cake, who knew? Black beans are a favorite bean of mine, but to be honest all beans are my favorites...Salmon is a favorite fish of mine, but to be honest, not all fish are my favorites... what I do like for fish I eat on a regular basis. I have made this recipe with white cannellini beans also, and in a pinch chic peas, but my favorite for this recipe is black beans..
The recipe can be doubled very simply...
I have eaten these cakes with horseradish sauce, shrimp cocktail sauce, tarter sauce, and lemon..plain as is on a plate with a side of veggies, or in a bun with cheese, lettuce, tomato, pickles, or whatever strikes my fancy that day....also pairs well with mac and cheese...
7 and 1/2 oz. can of good quality salmon, drain well, skin removed Tip: the bones are great to eat, they are soft and a great source of calcium...(can also use fresh cooked salmon, amount of choice)
1/2 cup black beans, if canned well drained and rinsed, mashed with a fork leaving in some small chunks
1/3 cup of oatmeal
1 large egg, beaten
Seasonings of choice to taste, I use cumin, garlic powder, black pepper, dried thyme, onion powder, and or sometimes just a seafood seasoning..
In the summer I like to use chopped fresh Italian parsley leaves, in the winter I use chopped celery leaves, a good 1/4 of a cup
If possible let sit in fridge for 30 minutes or so....then form into patties, the size you prefer, I get 3 nice sized ones with this amount of ingredients...
Then either fry 7-8 minutes on each side in your preferred oil/spray, till golden on each side and cooked through and or bake in oven at 375 about 10 minutes on each side, or till browned and cooked through...Note: I lightly spray each side of cake if baking in oven...of course, cast iron is my go to pan of choice in oven or on stove top!