Easy Salmon Cakes Appetizer (Print Version)
# Ingredients:
01 -
1 lb salmon or canned/leftover cooked salmon
02 -
1 teaspoon garlic powder
03 -
Black pepper to taste
04 -
1 teaspoon salt
05 -
3 tablespoons butter for frying
06 -
1 cup plain panko crumbs or mashed sweet potatoes for low carb/KETO
07 -
1 cup red onion, chopped
08 -
⅓ cup red bell pepper, chopped
09 -
⅓ cup yellow bell pepper, chopped
10 -
2 eggs, lightly beaten
11 -
2 tablespoons mayonnaise
12 -
1 tablespoon sour cream
13 -
1 tablespoon fresh dill, chopped
14 -
2 tablespoons parsley, chopped
15 -
1 tablespoon fresh lemon juice
16 -
½ teaspoon smoked or sweet paprika (optional)
17 -
1 teaspoon Worcestershire sauce
# Instructions:
01 -
Preheat the oven to 425˚F.
02 -
Clean the salmon with lemon and warm water, then pat dry with a paper towel. Season with salt, pepper, and garlic powder.
03 -
Bake the salmon for 10-15 minutes. Once done, flake the salmon immediately and set aside.
04 -
In a medium-sized pan, heat olive oil and butter. Sauté the onions and bell peppers for 7 minutes or until desired texture is achieved.
05 -
In a large mixing bowl, combine flaked salmon, panko crumbs, sautéed vegetables, eggs, dill, parsley, lemon juice, Worcestershire sauce, mayonnaise, sour cream, paprika (if using), salt, and pepper. Mix thoroughly.
06 -
Form the mixture into 10-12 patties, using approximately ⅓ cup of mixture per patty.
07 -
Heat olive oil and butter on medium heat in a pan. Fry each patty for 4 minutes on each side, or until golden brown and crispy.
08 -
Remove patties from the stove and serve immediately. Enjoy!