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Make these quick and easy mini salmon cakes with leftover or canned salmon.
Ingredients
- 2 cups fresh bread crumbs
- ¼ cup fresh parsley, chopped
- ¼ cup chopped green onions
- 2 large eggs, beaten
- 2 teaspoons minced fresh dill weed
- 1 teaspoon fresh lemon juice
- ¼ teaspoon ground black pepper
- 14 ¾ ounces leftover cooked salmon, flaked
- 2 tablespoons butter, or more as needed
Directions
Step 1
Place 1/2 cup bread crumbs onto a plate; place remaining 1 1/2 cups into a large mixing bowl.
Step 2
Add parsley, green onions, eggs, dill, lemon juice, and pepper to bread crumbs in the mixing bowl; mix until well combined. Add salmon and mix thoroughly with your hands to break salmon up into small pieces. Form into eight 1/2-inch-thick patties. Dip patties into bread crumbs on the plate to coat both sides.
Step 3
Melt butter in a large skillet over medium heat. Working in batches and adding more butter as necessary, fry salmon cakes until golden brown and crisp, about 3 minutes per side.
Tips
Use a 14.75-ounce can of salmon (drained) if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 480 | |
| % Daily Value * | |
| Total Fat22g | 28% |
| Saturated Fat7g | 36% |
| Cholesterol162mg | 54% |
| Sodium527mg | 23% |
| Total Carbohydrate40g | 15% |
| Dietary Fiber3g | 10% |
| Protein30g | |
| Vitamin C10mg | 51% |
| Calcium138mg | 11% |
| Iron4mg | 21% |
| Potassium512mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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