These spicy salmon cakes are the perfect addition to any menu. They are crispy and moist at the same time and go well with salads, vegetables, or rice. The best part is that they are simple to prepare.
We like to have fish at least once a week in our home. As you may well know we love tuna, and a couple of times a month, we get white fish as well. And lately I have stocked up my pantry with canned salmon.
We made festive salmon cakes last December, which were fantastic and got a lot of positive feedback, so I thought it would be fun to try and make simpler recipes for those times when we are in more of a rush.
I love how they turned out, crispy, spicy and moist. Everybody liked them, kids included, now I have to bookmark my own recipe and make them often!
Here they are:
Spicy Salmon Cakes
Makes 15 medallion size cakes
- 1 can (14.75 oz – 418 gr) Bumblebee pink salmon
- 2 eggs
- 1 teaspoon crushed red peppers
- 2 teaspoon of garlic-herb blended spice
- 1/3 cup of crushed oyster crackers
Mix all the ingredients until well blended.
Heat oil in a deep pan over high heat.
Using your hands, form small medallion-size patties.
When oil is ready, carefully slip one patty in at a time. I used a pot that fit three at a time.
Don’t take your eyes off them, they will cook very quickly, maybe 2-3 minutes per side. Check for a golden finish and turn them over.
When ready put them on a paper towel to absorb extra oil then serve immediately.
We prepared a salad, made a carrot-squash soup and had a delicious dinner.