Easy Salmon Cakes

    (280)
    30 minutes

    These salmon cakes are simple to make and simply delicious. You can of course substitute cooked fresh salmon for canned. These are good for fishburgers or rissoles too.


    249 people made this

    Ingredients
    Serves: 4 

    • 1 (415g) tin salmon, drained and flaked
    • 2 eggs, beaten
    • 1 small onion, diced
    • 1 teaspoon ground black pepper
    • 3 tablespoons vegetable oil

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Pick through the salmon and remove any bones. In a mixing bowl, beat the eggs and add the diced onion, salmon and pepper. Mix thoroughly.
    2. Shape into 8 patties. In a large frypan over medium heat, heat the oil. Fry each patty for 5 minutes on each side or until crispy and golden brown.

    Tip

    If you feel they're not holding together as you'd like then add a 1/4 cup of flour or breadcrumbs.

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    Reviews and Ratings
    Global Ratings:
    (280)

    Reviews in English (215)

    by
    786

    This is an excellent basic recipe and I have made it several times, but may I suggest a couple of things: First, instead of using flour, try crushed corn flake cereal - use your own judgement as to the correct amount, but enough to thicken the mixture. You will have a crisp patty. Second, my grandmother advised me a long time ago that when using canned fish, to always add a pinch or two of white sugar - some how does away with the tin can taste. It works too!  -  13 Jul 2003  (Review from Allrecipes USA and Canada)

    by
    650

    I'm a huge salmon fan and I thought this recipe was so easy and very tasty. I made one change...instead of frying in oil, I sprayed a baking pan heavily with Pam, placed the patties, which I rolled in a bit of bread crumbs, onto the baking pan, then sprayed each patty with Pam. I baked in a 375 degree oven for about 20 minutes, turning once. they were golden brown, but tender on the inside and not one bit greasy. they were out of this world!  -  06 Sep 2003  (Review from Allrecipes USA and Canada)

    by
    445

    I just wanted to make a quick comment---I'm familiar with this recipe; it's identical in every way to my mother's EXCEPT my mom and I always add about a quarter cup of flour to the mixture to help it stick together. It works much better this way and you don't lose any flavor.  -  22 Mar 2001  (Review from Allrecipes USA and Canada)

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