Crispy salmon cakes that are both healthy and budget-friendly, perfect for busy weeknights or family gatherings.
Ingredients
Scale:
1 can (14.75 oz) salmon, drained and flaked
1/2 cup breadcrumbs (gluten-free if needed)
1/4 cup finely chopped onion
1/4 cup finely chopped bell pepper
2 large eggs, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dried dill
Salt and pepper, to taste
2-3 tablespoons olive oil or butter for frying
Lemon wedges for serving
Homemade tartar sauce (optional)
Instructions
In a large mixing bowl, combine the flaked salmon, breadcrumbs, chopped onion, and bell pepper.
Add the beaten eggs, Dijon mustard, Worcestershire sauce, garlic powder, dill, salt, and pepper to the mixture. Stir well until all ingredients are evenly combined.
Using your hands, shape the mixture into patties, about 2-3 inches in diameter.
Heat a large skillet over medium heat and add the olive oil or butter. Once hot, place the patties in the skillet.
Cook the patties for about 4-5 minutes on each side, or until they are golden brown and crispy.
Once cooked, transfer the salmon croquettes to a paper towel-lined plate to absorb excess oil.
Serve warm with lemon wedges and a dollop of homemade tartar sauce, if desired.
