Description
A classic, budget-friendly recipe for golden-brown salmon cakes that are crispy on the outside and tender on the inside.
Ingredients
12 oz canned salmon, drained and flaked
2 large eggs, lightly beaten
3/4 cup Panko breadcrumbs
1/4 cup green onions, finely sliced
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1/2 tsp dried dill
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
2 tbsp avocado oil for frying
Instructions
Step 1: Drain the canned salmon and flake it into a large mixing bowl with a fork, removing any large pieces of skin or bone if desired.
Step 2: Add the beaten eggs, breadcrumbs, green onions, lemon juice, mustard, and all seasonings to the bowl.
Step 3: Gently mix the ingredients until just combined, ensuring the binder is evenly distributed.
Step 4: Form the mixture into 8 even patties and place them on a plate. Refrigerate for at least 20 minutes to help them set.
Step 5: Heat oil in a large skillet over medium heat. Fry patties for 3-4 minutes per side until golden brown and crispy.
Step 6: Drain on paper towels and serve warm with your favorite dipping sauce.
Notes
Chill the patties before frying to ensure they stay together. Use panko for the best crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 patties
- Calories: 220 kcal
- Sugar: 1g
- Sodium: 440mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 85mg
