Ingredients
Scale
For the Salmon Cakes:
- 1 can (14.75 oz) salmon, drained and flaked (or 1 cup cooked salmon)
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup mayonnaise
- 1/4 cup finely chopped green onions
- 2 tablespoons fresh parsley, chopped
- 1 large egg
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- Olive oil, for frying
Instructions
Prepare the Mixture
- Combine Ingredients: In a large mixing bowl, combine the flaked salmon, breadcrumbs, mayonnaise, green onions, parsley, egg, Dijon mustard, lemon juice, salt, and pepper. Mix until well combined.
- Form Patties: Shape the mixture into patties, about 3 inches in diameter, and place them on a plate.
Cook the Salmon Cakes
- Heat Oil: In a large skillet, heat a few tablespoons of olive oil over medium heat.
- Cook Patties: Once the oil is hot, add the salmon cakes to the skillet. Cook for about 4-5 minutes on each side or until golden brown and crispy.
- Drain Excess Oil: Transfer the cooked cakes to a paper towel-lined plate to absorb any excess oil.
- Prep Time: 15 min.
- Cook Time: 15 min.
Nutrition
- Serving Size: 4 servings
- Calories: 220 kcal
- Fat: 10g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 22g