Silver Dollar Salmon Cakes
One of my frustrations in cooking is having things fall apart in the pan. Salmon cakes are a good example, I’ve tried numerous ways of making salmon cakes, with more binder, with less, with lots of egg, with bread crumbs, potato flakes, etc… and virtually all of them seem to fall apart in frying or frustratingly stick when trying to turn. Upon reading more about making patties, I found that chilling is the recommendation used most often to keep patties in tact. So, rather than adding a bunch of ingredients, I decided to try to simplify, taking a lot of ingredients out, and chill everything well. In addition, I tried making smaller patties and then baking them. The results were great (if you like salmon patties) and are my new way of making them, and best of all they are gluten free. I served these with mashed potatoes, sauteed kale and a horseradish dipping sauce. They would make a great cocktail snack as well
Silver Dollar Salmon Cakes
1 can (14 oz.) salmon, well chilled
1 large egg
2 scallions, finely chopped
1 t mustard
cayenne pepper to taste
Drain the chilled salmon and place in a bowl. Break up the salmon very finely so there are no more chunks. Add the remaining ingredients to the bowl and stir to combine well. Form into balls about the size of a golf ball, then flatten to make a small cake. Place patties on a parchment lined pan (I made 12 roughly even sized small patties). Bake in a preheated 350 degree oven for 18-20 minutes, flipping halfway through.
Horseradish dipping sauce
3 T mayonnaise
3 T Greek yogurt
1 t mustard
dash of worcestershire
1 T prepared horseradish
Stir well to combine and serve as a dipping sauce for the salmon cakes.
shared at Tempt My Tummy Tuesday, Pennywise Platter, Food Renegade, Grocery Cart Challenge, and $5 Dinners
I love the simplicity of this! I actually made salmon patties for dinner tonight and it ended up taking WAY longer than I thought it would. I might try this next time. I’m trying to simplify and spend less time in the kitchen while still feeding my family nourishing food.
Joanna, I love how these stay together, since having them fall apart in the pan is really irritating. I often find simplifying is a good move.
Is that dry mustard or prepared mustard? Making these tonight.
Rachel, I used prepared mustard, but I think the recipe is quite flexible.
Hmm….wonder if this method would work with a family recipe I have for tuna cakes. I stopped making them when I went low carb because they are held together with mashed potatoes. I’m going to have to try a test batch and chill the mixture to see if they will hold together. Great tip and the salmon cakes look nice and easy to make as well.
Penny, I think tuna would work. Let us know how it turned out.