About this recipe:Make these easy salmon cakes with either tinned or leftover salmon for a healthy, budget friendly meal. They are fantastically easy to prepare and take less than 10 minutes to cook. Kids love them, too.
220g fresh breadcrumbs
2 eggs, beaten
4 tablespoons chopped fresh parsley
4 tablespoons chopped spring onions
2 teaspoons minced fresh dill
1 teaspoon fresh lemon juice
1/4 teaspoon ground black pepper
1 (418g) tin salmon, drained
2 tablespoons butter
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Method Prep:10min › Cook:8min › Ready in:18min
In a large mixing bowl, place 3/4 of the breadcrumbs. Set aside remaining 1/4. Add eggs, parsley, spring onions, dill, lemon juice and black pepper. Mix well.
Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1.5cm thick.
Place remaining breadcrumbs on a plate and dip both sides of the salmon cakes into crumbs.
In a large frying pan, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.