salmon cakes
As a kid I was never fond of salmon burgers. I find as I get older it's how you season your product. This recipe is great and you don't have that fishy smell or taste in your product. It's really quite tasty and easy to make. This is my own original recipe.
prep time
cook time
method
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yield
makes 4 patties
Ingredients
- 1 can 14.75 oz pink salmon, drained, skin and bones removed
- 1 - egg, slightly beaten
- 1/2 cup finely chopped onion
- 1/2 cup cornbread stuffing mix (any brand, i used a cheap brand)
- 1-2 tablespoon fresh squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon pepper
- 1 tablespoon vegetable oil
- - my cucumber spread/dip
- - lemon wedges (optional)
How To Make salmon cakes
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Step 1Whisk together, egg,and pepper in a medium bowl. Add salmon that has been drained, skin and bones removed, along with cornbread stuffing mix,onion, lemon juice and lemon zest. Stir to mix well.
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Step 2Divide mixture into four equal portions of about 1/2 cup each and shape into balls about 3 inches in diameter.
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Step 3Place a large cast iron or heavy bottomed skillet over medium-high heat until hot; add oil.
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Step 4Add cakes and cook 3 to 4 minutes on each side or until well browned.
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Step 5Drain on paper towels. Serve with my cucumber dip/spread and lemon wedges, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Fish
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