Tangy Salmon Cakes

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If you’re a fan of salmon and crab cakes, then you’ll love this recipe. You can make ‘cakes’ out of just about anything. We’ve made crab, rice and fish cakes and love them all. Give this one a try and let us know what you think.

Ingredients:Tangy Salmon Cakes

  • 2 fillets wild caught salmon – chopped into large chunks
  • 1/2 cup shredded mozzarella
  • 1/2 cup shredded mild cheddar
  • 1/4 cup crumbled goat cheese
  • 1/2 cup toasted bread crumbs
  • 2 strips of pre-cooked bacon
  • 1 egg
  • vegetable oil

Directions:

In a skillet, reheat your bacon over medium heat for 1-2 minutes.  Remove bacon and place on a paper towel (to soak out the extra grease).  Chop your bacon into chunks.  Add your bread crumbs, cheeses, bacon, egg and salmon chunks to a food processor.  Slowly pulse together until ingredients bind together.  I would say 5-7 times.  In the same skillet that you reheated your bacon, add about 1/2 cup of vegetable oil.  Allow the oil to come to temperature.  Remove the mixture from the processor and form them into small patties.  Fry patties until each side is golden brown.  Serve over mixed greens and top lightly with a stone ground mustard.  Enjoy!

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