Salmon Cakes
Ingredients:
2 14.75 oz Cans Cooked Salmon
2 cups Panko Bread Crumbs
1 Egg
¼ cup Sour Cream
2 tbsp Mayonnaise
1 tbsp Garlic Powder
2 tbsp Parsley, dried or minced
2 tbsp Lemon Juice
2 tbsp Dijon Mustard
Directions:
1
Drain and squeeze canned salmon so very little liquid remains.
2
In large bowl, mix salmon, egg, sour cream, mayo, garlic powder, parsley, lemon juice, and mustard. After fully blended, add Panko crumbs, a little at a time, incorporating after each amount (just enough so mixture holds together).
3
Form into the size of tennis balls, then flatten into patties about half inch thick. Place on wax paper- or parchment-lined plate.
4
Coat bottom of skillet with vegetable oil (enough to cover bottom) and heat to medium-high. Fry patties 5-8 min per side; looking for a crisp outside and salmon warmed through.
Ingredients
Ingredients:
2 14.75 oz Cans Cooked Salmon
2 cups Panko Bread Crumbs
1 Egg
¼ cup Sour Cream
2 tbsp Mayonnaise
1 tbsp Garlic Powder
2 tbsp Parsley, dried or minced
2 tbsp Lemon Juice
2 tbsp Dijon Mustard
