Description
Salmon cakes…made from canned or leftover salmon. VERY quick and easy!
Ingredients
- 2 cups fresh bread crumbs
- 2 eggs, beaten
- ¼ cup fresh parsley, chopped
- ¼ cup chopped green onions
- 2 teaspoons minced fresh dill weed
- 1 teaspoon fresh lemon juice
- ¼ teaspoon ground black pepper
- 1 (14.75 ounce) can salmon, drained
- 2 tablespoons butter
Instructions
- In a large mixing bowl
- place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs
- parsley
- green onions
- dill weed
- lemon juice and black pepper. Mix well.
- Add salmon and mix with hands
- breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick.
- Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs.
- In a large skillet
- melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn
- adding more butter if necessary
- and fry about 3 minutes on other side.
Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 20 mins
Servings: 4