Crispy Salmon Cakes
Salmon cakes are a great way to get your kids or family members to eat their salmon because the texture is much more palatable than raw fish. They can be served as an appetizer with sour cream, horseradish sauce, or any other sauce that you like. These ‘salmon patties' can even be entrees when paired with a salad on the side!
Servings: 8 golf ball-sized cakes
Ingredients
- 3 Medium canned salmon (7.5 oz), boneless, skinless, and drained
- 1 Small can diced Green Chilies (4 oz)
- ½ can Ro-tel diced tomatoes and green chilies
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- Teaspoon Garlic Powder
- 1 Teaspoon Cayenne Pepper
- 2 eggs
- 1 and ½ cups Bread Crumbs
- Oil
- Tarter Sauce (for dipping)
Optional:
- Additional bread crumbs if the mixture is too moist
Instructions
- In a large mixing bowl, combine salmon, bread crumbs, spices (onion powder, garlic powder, cayenne pepper), green chilies, Ro-tel, and eggs.
- Mix the salmon mixture until well combined.
- Scoop out the mixture and form it into patties, each about ½ inch thick.
- If the mixture is too moist, add an additional ½ cup of bread crumbs.
- Heat up a skillet on medium heat and fill it with about ¼ inch of oil.
- Cook the patties on each side until they are golden brown and cooked through.
- Top the salmon cakes with the remaining Ro-Tel.
- Serve the crispy salmon cakes hot with tartar sauce for dipping. Enjoy!