Salmon Cakes with Canned Salmon
Salmon Cakes are tasty and healthy. Made with canned salmon they’re also easy and economical!
Ingredients
- 16 ounces canned salmon skin removed
- 2 tablespoons butter
- 3/4 cup onion diced (1 small onion)
- 1 cup celery diced (4 stalks) or celery root
- 1 cup ripe bell pepper diced (I used 1 red and 1 yellow pepper)
- 1/4 cup fresh flat-leaf parsley minced, or 1T dried
- 1 tablespoon capers drained
- 1/4 teaspoon Tabasco or equivalent
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon dry mustard
- 1/2 teaspoon paprika
- dash salt, pepper or to taste
- 1 cup bread crumbs
- 1/4 cup light mayonnaise
- 2 teaspoons Dijon mustard
- 2 eggs lightly beaten
- 2-4 Tablespoons olive oil approx, for frying (or other oil)
Instructions
- Melt butter and sautee the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, and seasoning over medium heat. Cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature (I popped the pan in the freezer to speed this.).
- Combine cooled vegetable mixture, salmon, bread crumbs, mayonnaise, mustard, and eggs and mix well. Shape into 10 (2 1/2 to 3-ounce) cakes. I found that smaller, thicker patties worked the best.
- Heat the olive oil in a large frying pan over medium heat. Fry the salmon cakes for 3 to 4 minutes on each side, until golden.
Notes
Adapted from Ina Garten
Nutrition
Calories: 377kcalCarbohydrates: 22gProtein: 27gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 155mgSodium: 757mgPotassium: 555mgFiber: 3gSugar: 5gVitamin A: 1682IUVitamin C: 45mgCalcium: 332mgIron: 3mg
Tried this recipe?Let us know how it was!