This salmon cakes recipe is almost too easy. To make it a bit more complicated, form the patties into hearts using a cookie cutter in the skillet. Remove cutter before turning the cakes. Add applesauce to the top of each cake and sprinkle a few red-hot candies into the apple sauce.
Ingredients
7 oz. salmon fillets, skinless
1 C sour cream and chive mashed potatoes
1/4 C fine dry bread crumbs, seasoned
1 T fresh dill
1/2 C honey Dijon style salad dressing
Instructions
Rinse salmon well and pat dry.
Place in microwave safe dish with plastic vented cover.
Microwave on high for 3 minutes or until it flakes easily with a fork.
Remove and break salmon into pieces.
Add potatoes, break crumbs and dill.
Mix together with your hands until well combined.
Form into 4 patties.
Coat a skillet with non-stick cooking spray.
Add patties and cook 4 minutes over medium high heat.
Turn and continue cooking an additional 3 minutes or until golden brown.
Serve with the salad dressing drizzled over the top or as a dip.
Salmon Cakes for Two
Ingredients
- 7 oz. salmon fillets skinless
- 1 C sour cream and chive mashed potatoes
- 1/4 C fine dry bread crumbs seasoned
- 1 T fresh dill
- 1/2 C honey Dijon style salad dressing
Instructions
- Rinse salmon well and pat dry.
- Place in microwave safe dish with plastic vented cover.
- Microwave on high for 3 minutes or until it flakes easily with a fork.
- Remove and break salmon into pieces.
- Add potatoes, break crumbs and dill.
- Mix together with your hands until well combined.
- Form into 4 patties.
- Coat a skillet with non-stick cooking spray.
- Add patties and cook 4 minutes over medium high heat.
- Turn and continue cooking an additional 3 minutes or until golden brown.
- Serve with the salad dressing drizzled over the top or as a dip.
Photo by kurmanstaff 