Salmon Cakes

Crispy golden salmon cakes with fresh herbs, perfect as an appetizer or main course. These tender patties combine flaked salmon with breadcrumbs and aromatic seasonings.

Ingredients

• •500 g Salmon
• •60 g Egg
• •60 g Onion
• •15 g Parsley
• •20 ml Lemon Juice

Instructions

1. 1

   Drain and flake 400g canned salmon, removing any bones or skin. Place in a large mixing bowl and break into small, uniform pieces with a fork.

2. 2

   Add 1 cup panko breadcrumbs, 2 beaten eggs, 1/4 cup mayonnaise, 2 minced garlic cloves, and 2 tablespoons chopped fresh dill to the salmon.

3. 3

   Mix in 1/4 cup finely diced red bell pepper, 2 tablespoons chopped green onions, 1 teaspoon Dijon mustard, juice of half a lemon, salt, and black pepper.

4. 4

   Stir gently until all ingredients are evenly distributed. The mixture should hold together when pressed but not be too wet. If too dry, add a bit more mayonnaise.

5. 5

   Cover the bowl with plastic wrap and refrigerate for 30 minutes. This helps the cakes hold their shape during cooking and allows flavors to meld.

6. 6

   Shape the mixture into 8 equal patties, about 3/4 inch thick and 3 inches in diameter. Press firmly to compact each cake.

7. 7

   Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.

8. 8

   Carefully place 4 salmon cakes in the skillet, leaving space between them. Avoid overcrowding to ensure even browning.

9. 9

   Cook for 4-5 minutes on the first side without moving them, until a deep golden crust forms on the bottom.

10. 10

    Flip each cake gently using a wide spatula. Cook for another 4 minutes until the second side is equally golden and the centers are heated through.

11. 11

    Transfer cooked cakes to a paper towel-lined plate. Add more oil if needed and repeat with remaining cakes.

12. 12

    Serve hot with lemon wedges, tartar sauce, or a yogurt-dill sauce. Garnish with fresh dill sprigs and enjoy immediately.

Nutritional values

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