SALMON CAKES

Julia's Green Kitchen

2 years ago

Salmon cakes

SALMON CAKES

This SALMON CAKES recipe is a less expensive, fish- and plant-nutrient-packed crab cake alternative and also one of the easiest meals you'll ever make. It is literally: throw everything in a bowl, mix, shape, and fry. It's perfect for a busy weekday dinner or a lazy, quick weekend meal. Air-frying is my other favorite method of cooking these yummy cakes.

This recipe is a huge hit with my kids! I can serve it as a simple salmon patty or a ball, or flatten it a bit with a spatula while grilling and make it a salmon burger with tomato and lettuce. Not only do these fish cakes taste great, but I can also hide different shredded vegetables in the mix for added fiber and plant nutrients.

Serve it with lemon wedges and tartar sauce.

Eat them cold or warm them up in a skillet over low heat. They also freeze wonderfully wrapped in parchment paper and foil and defrost in a refrigerator.

Bon appetite! Your fork is waiting!

Course Main Course

Keyword crab cake alternative, fish dinner, fish patties, gluten-free fish, healthy and nutritious, kid friendly, salmon cakes, salmon patties

Prep Time 10

Cook Time 10

Total Time 20

Servings patties

Calories 128kcal

Ingredients

SALMON PATTIES

2 TBSP ghee or butter for frying
2 canned salmon approx. 15 ounces each
½ cup pork rinds
½ cup onion chopped
2 eggs
2 cloves garlic minced
1 stalk celery chopped
½ cup carrots shredded
½ tsp dijon mustard
1 tsp lemon juice
2 TBSP sour cream
1 TBSP parsley chopped
salt to taste
½ tsp black pepper
lemon wedges to serve

TARTAR SAUCE

1 cup avocado mayonnaise
¼ cup sour dill pickles finely shredded
1 tsp Dijon mustard
1 TBSP red onion minced
1 TBSP lemon juice
1 TBSP dill chopped
½ tsp garlic finely grated
salt to taste
pepper to taste

Instructions

Drain and reserve liquid from canned salmon; place salmon in a medium bowl and break up pieces with a fork. Add the rest of the ingredients; mix well to combine.
Shape the mixture into patties or flattened balls, adding reserved liquid from the salmon if the mixture is too dry.
Heat ghee or butter in a large skillet over medium heat; add salmon cakes and cook until golden brown, about 3 to 4 minutes per side.
Serve with lemon wedges and a tablespoon of tartar sauce.