Salmon Cakes
Ingredients
- 3 tablespoons canola oil for frying
- 1 (15 1/2 oz.) can pink salmon (bones, skin, dark flesh & water removed)
- .5 cups bread crumb, fine
- .25 cups green pepper, chopped
- .25 cups red pepper, chopped
- .25 cups onion, chopped
- 1 tablespoon scallion, chopped ((optional))
- 1 egg, large
- 4 tablespoons mayonnaise
- .5 teaspoons old bay (or other seafood seasoning)
Instructions
- Flake salmon in a large bowl and set aside. In a bowl, toss together bread crumbs, salmon and seafood seasoning. Set aside for 15 minutes (refrigerated). Lightly sauté peppers and onion, let cool.
- Add all vegetables to salmon. Combine egg and mayonnaise, mix well. Add to salmon and carefully fold in until moistened and evenly coated, but do not over mix.
- Form into cakes. Cakes should be about 1/4 - 1/2 inch thick. Set aside for at least 15 minutes (refrigerated) so that the cakes firm up.
- Fry crab cakes in oil over medium heat until brown on each side. about 3-4 minutes. Serve immediately.
Nutrition Facts
Serving Size 4oz
Servings 6
- Amount Per Serving
- Calories 234
- Calories from Fat 162
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 3g15%
- Cholesterol 60mg20%
- Sodium 361mg16%
- Total Carbohydrate 14g5%
- Dietary Fiber 1g4%
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
salmon cakes, salmon patties, canned salmon