Salmon Fish Cakes

Your family will love these hearty, satisfying salmon cakes. Give them a try!

Recipe author

Servings:

Salmon

Onion

Butter

Egg

Breadcrumbs

Salt

Ground black pepper

Sunflower oil

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 16 g

Fats 35 % 11 g

Carbohydrates 13 % 4 g

174 kcal

GI: 50 / 0 / 50

How do you make salmon fish cakes? Remove the skin and bones from the salmon and cut it into pieces. Chop the onion, then pulse the fish and onion together in a blender. Beat in the egg, season with salt and pepper, and mix everything together. Cut the chilled butter into small sticks. Shape the mixture into patties, tucking a stick of butter into the center of each. Roll the cakes in breadcrumbs. Heat the vegetable oil in a skillet and fry the cakes over medium heat until cooked through and golden on both sides.
How do you fillet a whole fish? Remove the tail, head, and fins. Cut down along the backbone to the spine. Turn the fish on its side and, with a sharp knife, slice the flesh away from the backbone. Flip the fish and cut the fillet from the other side. Clean the inside, removing the dark membrane, which is bitter and will spoil the flavor. Rinse and be sure to pat it thoroughly dry.
Every oil is only good up to a certain point — its smoke point, where it starts to burn and forms harmful compounds, including carcinogens. For how to gauge frying temperature, pick the best oil for the job, and know which ones to skip entirely, read more here.
Note! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, read more here.

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