These salmon cakes are quick, easy, and are a great make-ahead meal. Use affordable canned salmon that you can stock up and keep in your pantry to make these anytime.
To freeze, combine all ingredients, form into cakes, and dredge in panko. Place on a baking sheet and freeze for 30 minutes until semi-solid. Then remove from pan, wrap, and freeze for up to a month. When ready to use thaw and start at step 3.
- Cook Time
- Prep Time
- 1 (7½-ounce) can salmon, undrained
- ¼ cup chopped celery
- ¼ cup grated carrot
- ½ cup ground walnuts or hazelnuts
- ¼ cup finely chopped green pepper
- ¼ cup finely chopped red pepper
- 1 small onion, finely chopped
- 1 egg, beaten
- 2 tablespoons lemon juice
- Kosher salt
- Freshly ground black pepper
- 1 cup panko breadcrumbs
- 3 to 4 tablespoons extra virgin olive oil
1. Flake salmon, including juices into a large mixing bowl. Add celery, carrots, nuts, red and green peppers, onion, egg, lemon juice, salt and pepper. Mix gently to combine.
2. Form 6 to 8 cakes that are 2- to 3-inches around. Pour panko into a plate. Press panko to coat the outside front and back of each cake.
3. In a medium sauté pan, heat oil on medium-high. Place 3 to 4 cakes in the pan, and cook for 3 minutes, or until golden brown. Flip over and cook 2 minutes more. Remove from pan to cool on a rack or plate.
4. Add another tablespoon of oil if the pan seems dry. Cook remaining batch for the same length of time. Serve immediately.