Salmon Cakes- Easiest Recipe Ever:- The outside of these salmon cakes is crunchy, and they have delicious pieces of flaked salmon scattered inside them. YUMM! It is primarily salmon, which is what makes each and every bite such a delightful experience! These salmon cakes are always devoured in a short amount of time and are a favourite among both the children and the adults in our family. To my delight, there is not even the slightest trace of fishiness in them.
Salmon Cakes- Easiest Recipe Ever
Not only is it a clever method to make use of cooked salmon that has been left over, but it is also worth the additional ten minutes that it takes to roast salmon specifically for this dish. These salmon patties are absolutely delicious! p.s. If you do not have any canned or packaged salmon on hand, you can alternatively use salmon that has been well-drained and packaged.
INGREDIENTS
- 1 (14.75 oz) can of wild Alaskan salmon
- 1 large egg, beaten
- 1 medium yellow onion, diced
- 1/3 C fine cornmeal
- 1/3 C all-purpose flour
- 1/2 tbsp flat-leaf parsley, minced
- 1 tsp hot sauce
- 1/2 tsp lemon juice
- 1/2 tsp seasoned salt, to tast
- vegetable oil, for frying
INSTRUCTIONS
Take the salmon from the can and pour it into a big bowl, including the juice. The salmon should be flaked with a fork in order to break it apart after you have pulled the fish apart and removed the spine and pin bones to the best of your ability.
Fill the bowl with all of the ingredients that are still available. Mix thoroughly until everything is incorporated. In the event that it is excessively moist, add a pinch more of cornmeal or flour. When you squeeze it into your palm, you should be able to form a ball out of it.
Also see :- Salad-Stuffed Peppers Easiest Recipe Ever
Put your oil in a skillet that is 10 inches in diameter. When you add the patties, the oil should go around halfway up the edges of the patties, which is roughly in the neighborhood of a third of a cup. The amount of oil that you need is merely sufficient to cover the entire surface of the skillet. While you are forming the patties, preheat the pan over medium-high heat before beginning.
To make a ball out of the mixture, first lightly grease the palms of your hands, then take a heaping spoonful of it (I use a standard old cereal spoon), and roll it into a ball using your hands. The ball should be pressed into a patty that is approximately three inches across and no more than half an inch thick.
Repeat until the basin is completely empty; you should end up with between eight and twelve cakes. Place the salmon cakes in a single layer once the oil has reached the point where it is shimmering. If you drop a little piece of onion into the oil and it sizzles, the oil is ready.
Do not overcrowd the pan; objects should not be touching each other. Cook the first side for three minutes, until it reaches a dark golden brown colour.
After that, carefully flip it over and continue cooking for another two to four minutes, or until it reaches the level of doneness that you desire. Transfer to a plate lined with paper towels or a wire rack so that it can drain. Until all of the patties are done, repeat the process. This is it!
Nutrition
- Calories- 463
- Fat – 24g
- Carbs – 36g
- Protein – 27g
Notes
Although fresh salmon is preferable, it can be substituted with leftover cooked salmon, 14–15 ounces of canned salmon that has been thoroughly drained, or three packets of salmon that are each 5 ounces in size.
You can add more bread crumbs to the mixture if it is too moist to keep the shape of the patty, and if it is too dry, you can add an additional tablespoon of mayonnaise.
