Ingredients
Scale
- 2 (14.75 oz) cans of canned salmon, drained
- 1 cup plain or panko breadcrumbs
- 2 large eggs
- 1/4 cup green onions, chopped
- 1/4 cup mayonnaise
- 2 tbsp fresh lemon juice
- 1 tsp garlic powder
- 1/2 tsp black pepper
- Oil for frying (vegetable or olive)
Instructions
- In a large bowl, combine drained canned salmon, breadcrumbs, eggs, green onions, mayonnaise, lemon juice, garlic powder, and black pepper. Mix until just combined.
- Shape the mixture into small patties (about 2-3 inches wide).
- Heat approximately 1/4 inch of oil in a skillet over medium heat. Test the oil by dropping in a breadcrumb; if it sizzles, it’s ready.
- Carefully place the patties in the hot oil and fry for about 3-4 minutes on each side until golden brown. Transfer to paper towels to drain excess oil.
- Serve warm with your favorite dipping sauce.
Notes
- For added flavor, mix in fresh herbs or diced vegetables.
- Chill formed patties for 15 minutes before frying to help maintain their shape.
- Leftover cakes can be stored in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop (45g)
- Calories: 130
- Sugar: 0g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 60mg