I love these salmon cakes because they are great as an appetizer, lunch or brunch! Make a batch to freeze & you’ll be ready to cook up as many cakes as you need. I keep plenty of Safe Catch Foods canned wild salmon in my pantry so I can always put together a meal high in protein & omegas! Take a 15% discount with offer code: SUNDAYMEALPREP
Ingredients
- 2 Cans Safe Catch Salmon (don’t drain)
- 1/3 c Cooked quinoa
- 1 Scallion, finely chopped
- 1 Egg
- Salt & pepper to taste
- Olive oil for cooking
Dipping Sauce Ingredients
- 1/3 c Mayonnaise
- 1 tbs Finely chopped pickles or relish
- 1 tbs Chopped capers
- 1-2 tbs Hot sauce
In a medium sized bowl whisk the egg. Add the tuna & break up with a fork. Stir in the scallion, quinoa & seasonings until well blended.
Divide the mixture into 8 equal sized servings onto a parchment or foil lined sheet pan or cutting board.
Shape each cake into a round, flat cake. Place in the freezer.
Once completely frozen you can wrap all or some and keep frozen in a sealed bag until you wish to cook them.
While the cakes are setting, make the dipping sauce by combining all the sauce ingredients. Refrigerate until ready to serve.
To cook the salmon cakes, heat a nonstick pan over medium heat with a drizzle of olive oil.
Gently add the cakes to the pan to avoid breaking. Avoid crowding your pan, so if needed, cook in batches.
Turn the cakes with a spatula after 1 1/2 – 3 minutes. Cover the pan and cook 2 minutes.
Remove the cover & check the cakes. Cook a little more as needed until golden.
