salmon cakes
(1 rating)
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.
(1 rating)
yield
serving(s)
Ingredients For salmon cakes
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1 can14.75 oz pink salmon, drained, skin and bones removed
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1egg, slightly beaten
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1/2 cfinely chopped onion
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1/2 ccornbread stuffing mix (any brand, i used a cheap brand)
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1-2 Tbspfresh squeezed lemon juice
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1 Tbsplemon zest
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1 tsppepper
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1 Tbspvegetable oil
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my cucumber spread/dip
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lemon wedges (optional)
How To Make salmon cakes
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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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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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3Place a large cast iron or heavy bottomed skillet over medium-high heat until hot; add oil.
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4Add cakes and cook 3 to 4 minutes on each side or until well browned.
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5Drain on paper towels. Serve with my cucumber dip/spread and lemon wedges, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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