Easy Salmon Cakes

The Sweet Potato Toronto-Recipe-For-Salmon-Cakes

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Easy Salmon Cakes
It’s likely you’ve got all you need for these salmon cakes in your pantry right now! No parsley? No problem: dill, chives, or green onion would work! Throw on a bun for a delicious fish sandwich, or enjoy as is with a green salad.
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4 large patties (or 6 small ones)
Ingredients
  • 2 150g cans of salmon (or tuna)
  • ½ red onion (finely chopped)
  • ¼ cup parsley (finely chopped)
  • ¼ cup bread crumbs
  • 1 egg yolk (beaten)
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • salt and pepper (to taste)
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4 large patties (or 6 small ones)
Ingredients
  • 2 150g cans of salmon (or tuna)
  • ½ red onion (finely chopped)
  • ¼ cup parsley (finely chopped)
  • ¼ cup bread crumbs
  • 1 egg yolk (beaten)
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • salt and pepper (to taste)
Instructions
  1. Drain all of the liquid from the salmon.
  2. Combine the salmon, red onion, parsley, breadcrumbs, egg, and salt and pepper in a large bowl, and using your hands, mix well. Don’t knead it, as you don’t want the finished cakes to be too dense.
  3. Form the mixture into patties – 4 large ones, or 6 small, and set aside in a single layer on a plate.
  4. Melt butter and oil in a pan, over medium heat.
  5. Brown the patties on both sides (about 4-5 minutes per side).
Recipe Notes

You can form the patties ahead of time, cover them and keep them in the fridge until you’re ready to pan fry them – up to 2 days without sacrificing flavour!

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