Mini Salmon Cakes
If you like seafood these mini salmon cakes make for a wonderful appetizer. Prepare ahead of time and serve as a finger food which makes great for traveling or on the go. They can be served warm or cold.
Ingredients
- 2 6-oz cans Boneless & Skinless Pink Salmon drained
- 1/2 red bell pepper diced
- 1/2 small yellow onion diced
- 10 square saltine crackers crushed
- 1/2 Tablespoon Dijon mustard
- 1/2 teaspoon freshly ground pepper
- 1 large egg
- 1 lemon (use 1/2 of the lemon for juice and the other half for garnish)
- 3 Tablespoons cooking oil for frying cakes
Instructions
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Combine Ingredients:
In a large bowl add drained salmon, diced red bell pepper, diced onion, egg, Dijon mustard, freshly ground pepper and lemon juice and mix until well combined. Add crushed saltine crackers and stir to combined.
TIP: when any recipe calls for freshly ground pepper I use this high quality pepper mill.
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Prepare Cakes:
Heat oil in nonstick skillet on medium/medium high. Form salmon mixture into one ounce balls and slightly flatten into round shapes. I actually use a kitchen scale and weigh each ball to make sure I get the same sizes so when frying they all come out the same size.
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Fry:
Gently place mini salmon cakes in hot oil and cook until bottom of the cakes become brown (about 3 minutes). Once salmon cakes have browned on the bottom use a fish spatula and gently flip them over and continue to cook until browned on the other side. That’s it! How simple was that? Now remove salmon cakes from skillet and transfer to a paper plate lined with paper towels. Allow the cakes to rest on the towels to remove any excess oil. Serve and enjoy! These mini salmon cakes are also just as good cold.