Description
Salmon Fish Cakes are crunchy little patties filled with tender salmon and veggies. Perfect when you want a quick and tasty dinner.
Ingredients
Units
Scale
- 1 to 1 1/2 cups fresh salmon, finely chopped (or canned, drained well)
- 1 medium carrot, finely diced
- 1 small onion, finely diced
- 1/4-1/2 cup breadcrumbs (start with less, add more if mixture is too soft)
- 2 tbsp Cornflour (Maizena)
- 1 egg, lightly beaten
- Salt and pepper
- Oil for shallow or deep-frying
- Lemon wedges or dipping sauce (optional)
Instructions
- Place chopped salmon in a bowl.
- Add carrot, onion, breadcrumbs, Cornflour, and egg.
- Season generously with salt and pepper.
- If the mixture feels runny, sprinkle in more breadcrumbs until it holds.
- Shape the mixture into small patties using spoons or your hands.
- Heat enough oil in a pan for shallow frying (or deep if you prefer).
- Fry fish cakes until golden brown, about 3–4 minutes per side.
- Remove, drain on paper towels, and serve hot with lemon wedges or dipping sauce.
Notes
Prepared, tried, and tested by Joy
