salmon cake markII. They make a quick, easy meatless entree. I serve them for dinner with a dollop of homemade tartar sauce, keeping the sides very simple. I like to serve them with caprese salad, with microwave cauliflower drizzled with olive oil and lemon juice, or with broiled tomatoes. They are also good with a side of microwave asparagus.. I doubled the recipe ingredients, and used one fourteen and a half oz. can of pink salmon).
If you use canned salmon, be sure to omit the additional salt, and to press out all liquid from the salmon.
I increased the cayenne pepper a bit, and the dear hub couldn't say enough good about these salmon cakes -- even with canned salmon.
If salmon cakes brown too quickly, reduce heat.
You can cook salmon cake markII using 9 ingredients and 8 steps. Here is how you cook that.
Ingredients of salmon cake markII
- You need 4 can of skinless and boneless salmon seven ounces each.
- It's 2 cup of sr flour.
- You need 2 1/2 cup of panko breadcrumbs seasoned.
- You need 2 tsp of granulated garlic powder.
- You need 1 tsp of salt.
- You need 1 medium of onion chopped.
- Prepare 2 tbsp of dried parsley.
- It's 1 tsp of ground black pepper.
- It's 2 of extra large eggs beaten.
Remove to a paper-towel lined plate. Place the salmon cake into the reserved panko and gently coat it all over in crumbs. Tastes better and is low carb!! I minced the onion and used a medium sized onion.
salmon cake markII step by step
- I a bowl put your onion..
- add parsley and salmon add juice in can add eggs mix well.
- add spices and panko.
- mix well should look like picture.
- make into into patties.
- put oil in pan enough to cover bottom.
- add patties brown a little on it then turn.
- cook about 3 minutes each side till done should be crunchy out side soft inside.
The patties held together very well. I also added a little seasoned salt. Stir in parsley, remove from the heat. Put salmon in a medium bowl. Flake apart with a fork, remove any bones and skin.