simple salmon cakes
(1 rating)
This recipe comes from the back of the package of Chicken of the Sea Pink Salmon. This is my go to recipe for salmon patties. I have tried them with crackers but have found I like the breadcrumbs better. They are crunchy on the outside and tastey on the inside. I also like the convenience of the salmon in the pouch, no waste and not bone or skin to deal with, yuck!
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(1 rating)
yield
serving(s)
prep time
15 Min
cook time
10 Min
method
Pan Fry
Ingredients For simple salmon cakes
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1 - 6 ozpouch chicken of the sea skinless boneless pink salmon
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1/4 cfinely chopped green onion
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1/4 cmayonnaise
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1 Tbspfresh squeezed lemon juice
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1/2 tspgarlic powder
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couple dashcayenne pepper, (i use tobasco sauce)
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1/4 cfinely chopped red bell pepper
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1 mdegg, beaten
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1 cseasoned breadcrumbs, (i use plain)
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3 Tbspbutter, (i use canola oil)
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1/4 tspseasoned salt, (i leave out)
How To Make simple salmon cakes
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1Combine first seven ingredients in medium sized mixing bowl. add beaten egg and 1/3 c. of the bread crumbs (*see note). form mixture into 4 balls. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick. In skillet, melt butter over medium heat. Fry 3-4 minutes per side or until golden brown.
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2* Note: Instead of using 1/3 c. of the breadcrumbs, I usually use 1/2 c. and use the rest for the breading. Also, after putting mixture together I slide the bowl into a ziplock bag and place in the refrigerator until ready to patty up the mixture and fry. Instead of making into 4 patties, I use a serving spoon and scoop up enough mixture to fill the spoon. I usually get 7-8 smaller patties. I have also baked these and they turn out great. I recommend spraying them with cooking spray and baking on parchment in a 350-375 degree F. preheated oven and turning when browned on bottom. Continue to bake until both sides are golden brown.
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