Mini Salmon Cakes

Name: Mini Salmon Cakes | Recipes | Trident Seafoods
Yield: 4 servings
Ingredients: 1 can (14.75 oz) Prelate Pink Salmon, drained and flaked; 1/2 cup breadcrumbs (whole wheat or regular); 1/4 cup mayonnaise; 1 egg, beaten; 1 Tbsp Dijon mustard; 1/4 cup green onions, finely chopped; 1/4 cup red bell pepper, finely chopped; 1 Tbsp fresh lemon juice; 1/2 tsp garlic powder; 1/2 tsp paprika; Salt and pepper to taste; 2 Tbsp olive oil (for frying); Optional: tartar sauce or lemon wedges for serving

25 minutes 4 servings

Ingredients

1 can (14.75 oz) Prelate Pink Salmon, drained and flaked
1/2 cup breadcrumbs (whole wheat or regular)
1/4 cup mayonnaise
1 egg, beaten
1 Tbsp Dijon mustard
1/4 cup green onions, finely chopped
1/4 cup red bell pepper, finely chopped
1 Tbsp fresh lemon juice
1/2 tsp garlic powder
1/2 tsp paprika
Salt and pepper to taste
2 Tbsp olive oil (for frying)
Optional: tartar sauce or lemon wedges for serving

Directions

Prepare the Salmon Mixture: In a large bowl, combine the flaked Prelate Pink Salmon, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, green onions, red bell pepper, lemon juice, garlic powder, paprika, salt, and pepper. Mix well until all the ingredients are evenly combined.
Use your hands to shape the salmon mixture into small patties, about 1.5 to 2 inches in diameter. You should be able to make around 10-12 mini salmon cakes.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the mini salmon cakes to the skillet. Cook for 3-4 minutes on each side, or until the salmon cakes are golden brown and crispy.
Remove the salmon cakes from the skillet and drain on a paper towel-lined plate. Serve the mini salmon cakes warm with tartar sauce or lemon wedges. Enjoy!