Description
Indulge in these crispy salmon cakes with canned salmon, a quick and flavorful dish perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 1 can (14.75 oz) wild-caught canned salmon, drained
- 1 cup plain or seasoned breadcrumbs
- 2 large eggs
- 1 small onion, finely chopped
- ¼ cup fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Oil for frying
Instructions
- Drain the canned salmon and chop the onion and parsley.
- In a large bowl, mix the drained salmon, breadcrumbs, onion, parsley, eggs, lemon juice, salt, and pepper until well combined.
- Shape the mixture into small patties about 2 inches wide.
- Heat oil in a non-stick skillet over medium heat until shimmering. Add patties carefully without overcrowding the pan.
- Fry for 4-5 minutes on each side until golden brown and crispy. Drain on paper towels before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop (45g)
- Calories: 110
- Sugar: 0g
- Sodium: 310mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg