If you’ve never made salmon cakes before, they might seem a little intimidating at first. I assure you, they really are a piece of “cake” (pun wholeheartedly intended). Once you get rolling on the process, it will start to come together very quickly for you. I even have my kids help me out in the kitchen when I am making these. They like to assist during the putting together of the individual cake patties, and I like their company while I’m working. Check out what they are saying about this recipe over at BigOven:
“Super delicious and easy. I used the salmon in the pouch…already deboned and no skin 🙂 Hubby loved them too!”
Whatever kind of salmon you want to use here doesn’t really matter… they are going to be amazing regardless!
Ingredients
1 -14.75 oz can of Bumble Bee salmon
2 Eggs
10 -12 crackers crushed; (either Town House, Ritz or some other buttery cracker)
1 hefty pinch of red pepper flakes; (about the size of a quarter in your palm)
1/2 TBL dried parsley
juice of small lime; (or two squirts from bottle)
1/2 TBL dill; (or size of a nickle in your palm)
dash of black pepper
1/2 TBL dried minced onion
1/4 cup panko bread crumbs
FOR FRYING
3 TBL Canola Oil
2 TBL Land O’ Lakes butter
Instructions
Place your Panko in a shallow dish
Mix all other ingredients for the cakes in a bowl with your hands until they will form a patty. If they are too mushy add a few more crushed crackers, too dry a little more lime juice.
Place the patties in the Panko and coat both sides.
Get oil and the butter hot in pan (turn down slightly when you put in the patties because you don’t want them to burn before they cook)
After they have cooked on one side take your spatula and carefully lift up one side to see if they are brown underneath, if they are, then flip em’. Cook till both sides are golden brown.
ENJOY!
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Quick Tip: Try with shallots in place of the onions.
Thanks again to BigOven for this scrumptious recipe.
