Make these quick and easy mini salmon cakes with leftover or canned salmon.
Ingredients
- 2 cups fresh bread crumbs
- ¼ cup fresh parsley, chopped
- ¼ cup chopped green onions
- 2 large eggs, beaten
- 2 teaspoons minced fresh dill weed
- 1 teaspoon fresh lemon juice
- ¼ teaspoon ground black pepper
- 14 ¾ ounces leftover cooked salmon, flaked
- 2 tablespoons butter, or more as needed
Instruction
- Place 1/2 cup bread crumbs onto a plate; place remaining 1 1/2 cups into a large mixing bowl.
- Add parsley, green onions, eggs, dill, lemon juice, and pepper to bread crumbs in the mixing bowl; mix until well combined. Add salmon and mix thoroughly with your hands to break salmon up into small pieces. Form into eight 1/2-inch-thick patties. Dip patties into bread crumbs on the plate to coat both sides.
- Melt butter in a large skillet over medium heat. Working in batches and adding more butter as necessary, fry salmon cakes until golden brown and crisp, about 3 minutes per side.
