Crunchy Salmon Cakes. Crispy Crunchy Salmon Patties (Salmon Cakes) Crispy crunchy salmon patties, or salmon cakes, are made with just three ingredients plus a little oil for the pan. Add a tablespoon of oil – oil should slick across the surface of the pan and moire. Place one hand on top of the salmon cake and carefully edge a spatula under the cake.
Finely chop the green portions of the scallions and add half to salmon; mix salmon until all ingredients are incorporated. Crunchy Salmon Cakes recipe: **I ALWAYS remove the bones and skin**. The tiny little bones that run throughout the can of salmon are just way too hard to get to (you won't really bite into them when you cook it, they either dissolve or just don't really crunch when you eat em) , but down the length of the can I think towards the middle runs the vetebrae. You can have Crunchy Salmon Cakes using 5 ingredients and 2 steps. Here is how you make that.
Ingredients of Crunchy Salmon Cakes
- It’s of canned pink salmon, very very well drained and flaked.
- You need of eggs.
- It’s of diced onion (you could use 1/2 cup, i like more in this).
- You need of hefty sprinkle cracked black pepper.
- You need of Sunflower or cooking oil for frying.
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Crunchy Salmon Cakes instructions
- In med bowl mix eggs well, add diced onion and pepper, then mix in salmon..
- Heat oil in skillet to medium heat. Mix will make 4 cakes. Create a flat patty and add to skillet, then repeat with the rest of mix. Keeping patties thin will enable them to get very crispy and brown, which is what we want. 6-7 mins per side. Drain on paper. Serve with yum yum sauce or your fave sauce..
Place potato in a small saucepan with enough water to cover and bring to the boil. In a medium bowl, mix salmon, potato, shallot, egg and breadcrumbs. Season with Italian seasoning, salt and. Salmon Cakes – Crispy Salmon Patties. I make these crispy salmon cakes about once a week.