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Tastee Recipe

These Scrumptious, Crunchy Cakes Will Make Your Mouth Water!

21 August 2017
Anna - TasteeRecipe
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, canola oil, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crackers, crock pot, Daisy sour cream, dessert, dill, Dole, domino sugar, eat, Eggland's Best eggs, Eggland’s eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, lime juice, McCormick spices, Morton salt, onion, Pam Cooking Spray, panko bread crumbs, Parsley, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, red pepper flakes, Ritz crackers, salmon, salmon cakes, salmon patties, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Salmon cakes have been my favorite since I was just a kid, and I still find it hard to believe some children do not want to eat fish at all.

Most of the time I think it’s because they don’t like the way fish looks like. That’s not going to be an issue with these cakes! When you’ve mixed all of the ingredients together, they may not even realize what’s in them. All they see and taste are these incredibly scrumptious, crunchy patties that’ll make them beg for seconds!

 

Ingredients

FOR CAKES

1 -14.75 oz can of salmon

2 Eggland’s eggs

10 -12 crackers crushed; (either town house, ritz or some other buttery cracker)

1 hefty pinch of red pepper flakes; (about the size of a quarter in your palm)

1/2 TBL dried parsley

juice of small lime; (or two squirts from bottle)

1/2 TBL dill; (or size of a nickle in your palm)

dash of black pepper

1/2 TBL dried minced onion

1/4 cup panko bread crumbs

FOR FRYING

3 TBL Canola Oil

2 TBL Land O’ Lakes butter

Instructions:

Place your Panko in a shallow dish

Mix all other ingredients for the cakes in a bowl with your hands until they will form a patty. If they are too mushy add a few more crushed crackers, too dry a little more lime juice.

Place the patties in the panko and coat both sides.

Get oil and the butter hot in pan (turn down slightly when you put in the patties because you don’t want them to burn before they cook)

After they have cooked on one side take your spatula and carefully lift up one side to see if they are brown underneath, if they are, then flip em’. Cook till both sides are golden brown.

 

 

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Quick tip: Turn these into fish burgers by serving them with homemade buns!

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