Rating: 4.5 stars
11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Erin Winemiller created these seafood cakes using the new convenient pouches of boned, skinned salmon.

Erin Winemiller, Portland, Oregon
This Story Originally Appeared On sunset.com

Gallery

Credit: Christina Schmidhofer

Recipe Summary

total:
25 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat eggs with a fork. Add salmon and break up. Stir in apple, bread crumbs, onions, mayonnaise, curry powder, paprika, and pepper. Shape into four cakes (3/4 in. thick); place on a piece of plastic wrap.

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  • Set a 12-inch nonstick frying pan over medium heat. When hot, add oil, then salmon cakes. Cook until well browned on the bottom, 5 to 7 minutes. Turn cakes over and cook until browned on the other side, 3 to 5 minutes longer.

  • Serve cakes with aioli.

Nutrition Facts

463 calories; calories from fat 70%; protein 29g; fat 36g; saturated fat 5.3g; carbohydrates 10g; fiber 1.3g; sodium 603mg; cholesterol 170mg.
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