Smoked Salmon Cakes
A delicious, healthy, and ismple meal for any night of the week! Also a great appetizer or even lunch.
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Equipment
- Mixing bowl
- Large spoon
- Large Skillet
- Spatula
Ingredients
- 32 oz canned smoked salmon
- 2 eggs
- 1 1/2 cups breadcrumbs
- salt & pepper to taste
- olive oil
Instructions
- Heat cast iron skillet over medium heat. Cover bottom with olive oil.
- Put 1 cup of the breadcrumbs in a shallow dish and set aside.
- Add salmon, eggs, and remaining 1/2 cup of breadcrumbs to the mixing bowl. Salt and pepper to taste. Mix well until combined using a large spoon or your hand.
- Using your hands, take about 1/4 cup of the salmon mixture and form into a small patty.
- Tranfer to shallow dish and cover with breadcrumbs.
- Place gently in the skillet and cook for several minutes until lightly browned on one side.
- Very carefully flip the cakes over and cook for another minute or two until lightly browned on the other side.
- Tranfer to a serving dish and enjoy right away!
Notes
Store leftover salmon cakes in an airtight container in the fridge for up to three days. Reheat in a hot cast iron skillet until warm.
Servings: 5