I found this recipe on the Hallmark website and added some of my own modifications. It tastes fresh and light and I usually serve it with mashed potatoes and corn.
You can use fresh salmon as well but I find it easy to use canned. If you can’t find boneless/skinlesss salmon you can always bone and skin yourself. The tiny bones in canned salmon are actually soft enough to be edible and not noticed but take out the spine. I try to take out as many as I can though.
You can easily make some fresh bread crumbs by slicing 2 slices of bread into cubes. Bake on a cookie sheet on a low heat (100 C or 215 F) for about 10-15 minutes. Until bread is dried out. Then cut and crumble.
Serves: 3-4 servings
Cooking time: 10 minutes
Variations: Add heaping tablespoon dijon mustard. Add 3 tablespoons well-drained pickle relish.
1 can (14.75 oz) boneless & skinless salmon, well drain and flaked
3/4 cup finely crumbled bread (1.5 slices) (If you don’t have US measuring cups use a coffee mug)
2 tablespoons dill
3 tablespoons minced scallions
2 large egg whites
1/4 teaspoon pepper
1/3 red pepper, diced
1/4 cup or mug frozen corn (thawed)
4 teaspoons olive oil (for frying)
- Mix all the ingredients (except the oil) into a medium to large bowl.
- Form the mixture into patties 1 in thick by 2.5 in.
- In a large nonstick skillet, heat the oil over medium heat.
- Add the salmon cakes and cook until heated through. Flip once until slightly browned on either side (4-5 minutes per side). Make sure the first side is well fried so that it doesn’t fall apart when flipped.
- Remove from pan onto a paper towels to soak up the extra oil. Move to a serving dish or plate and serve immediately. Enjoy!