American · PANTRYHOP RECIPE
Salmon cakes
30 minutes · 4 servings · omnivore
A familiar American pantry dinner that uses canned salmon in a homey way.
Ingredients
Check you have the quantities below.
- 1 1/2 cups canned salmon, drained and flaked
- 3/4 cup breadcrumbs
- 1 large egg
- 2 tablespoons mayonnaise
- 2 tablespoons green onion, finely chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons oil for frying
Let’s make it
- Mix salmon, breadcrumbs, egg, mayonnaise, green onion, lemon juice, salt, and pepper.
- Shape into 8 small patties.
- Heat oil in a skillet over medium heat and cook the patties 3 to 4 minutes per side until crisp and the egg is fully cooked.
- Drain briefly on paper towels.
- Serve with lemon wedges or tartar sauce.
Make the patties small and flat so they are easy for children to pick up.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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