Scrumptious salmon cakes made with tinned salmon. Lots of seasoning, and a low salmon to breadcrumb ratio, ensures these are the tastiest!
3 people made this
Makes: 8 salmon cakes
2 (420g) tins salmon, drained and flaked
75g seasoned panko (Japanese breadcrumbs)
30g fresh parsley, minced
2 eggs, beaten
2 spring onions, chopped
2 teaspoons seafood seasoning
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons garlic powder
3 tablespoons Worcestershire sauce
3 tablespoons grated Parmesan cheese
2 tablespoons Dijon mustard
2 tablespoons light mayonnaise
1 tablespoon olive oil, or as needed, divided
Method Prep:15min › Cook:10min › Ready in:25min
Mix salmon, breadcrumbs, parsley, eggs, spring onions, seafood seasoning, black pepper, garlic powder, Worcestershire sauce, Parmesan cheese, Dijon mustard and mayo together in a large bowl; divide and shape into eight cakes.
Heat enough olive oil in a large frying pan to cover the cooking surface over medium heat. Fry salmon cakes in batches until browned, 5 to 7 minutes per side. Repeat with more olive oil, as needed.