Quick and Easy Salmon Cakes
Equipment
- Small or medium pot
- Large mixing bowl
- Large skillet
- Measuring spoons
- Large cookie scoop optional
Ingredients
- 14.75 oz can cooked salmon drained
- 1 medium gold or russet potato peeled and chopped
- 3-4 green onions finely chopped
- 1/4 cup fresh parsley finely chopped (approx. ΒΌ of a bunch)
- 1 lemon zested
- 2 eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1-2 tbsp olive or avocado oil
Instructions
- Peel and chop the potato, then put on the stove to boil.
- While it cooks, mash the canned salmon in a bowl with a fork. The soft bones can be mixed in for extra calcium, but feel free to remove them.
- Add the chopped green onion, parsley, lemon zest, salt and pepper to the salmon. Mix well and set aside.
- Once the potato is fully cooked, drain well and mash. Add this to the salmon mixture and mix well.
- Then, add the eggs, stirring to fully combine. If the mixture feels too dry, add another.
- Divide the mixture into equal balls, about 8 to 10, depending on the size you'd prefer. I like to use a cookie scoop to make this process easier. Press the balls into thick patties and set aside.
- Heat your skillet over medium heat, adding oil when hot. Carefully place the patties in the pan. Let them cook for 4 minutes before flipping.
- Cook on the other side for another 4 minutes, then remove the salmon cakes from the pan. Cool for a few minutes before eating.
Calories: 126kcal
Cost: $6.25 / $0.78 per serving