Salmon Cakes Recipe

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A delicious Salmon Cake, which can be served on a bun as a sandwich, on top of a bed of mixed greens or as a main dish. Versatile, nutrient dense and yummy!
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Servings:
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Ingredients
  • 15 ounces wild salmon, canned
  • 3/4 cup Italian panko bread crumbs
  • 1/2 cup mayonnaise
  • 1 small red bell pepper, finely chopped
  • 1 small bunch of fresh parsley, finely chopped
  • 1 teaspoon dijon mustard
  • 1 egg
  • 3 cloves crushed garlic
  • 1 teaspoon lemon zest
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon sea salt
  • 1/4 cup lard - ghee or coconut oil
Directions
COOK
10 mins
  • Mix in a large bowl the salmon, 1/2 cup panko bread crumbs, finely chopped vegetables, 1/2 cup mayonnaise, garlic, lemon zest, egg, dijon mustard, worcestershire sauce, and sea salt.
  • Refrigerate for 30 minutes (optional, this step helps the patties hold together).
  • Form the mixture into patties, approximately the size of a normal hamburger.
  • Coat the patties in the remaining panko bread crumbs.
  • Heat the lard, ghee or coconut oil in a large skillet over medium-high heat. Cook the patties for 5 minutes on each side, until they have a nice crispy crust on the outside.
  • Can be served as a sandwich, on a salad, or alone. Serve with a mayonnaise, lemon, dill sauce if you like. Enjoy!
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