Prep 15 mins
Cook 8 mins
I love good salmon. Whenever I cook fresh or frozen salmon I always make an extra fillet or two. You can also make this with a good quality canned salmon such as Alaska Red Sockeye...which I think is the very best canned salmon. This recipe is just as good cold leftovers the next day as it is hot. NOTE** you can substitute a different kind of cooked fillet for the tuna if you wish or even just use 2 filllets of salmon.
- 1 1⁄2 tablespoons carrots, finely grated
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon dried parsley flakes
- 1 salmon fillet, precooked without bones
- 1 tuna fillet, precooked without bones
- 2 eggs, well beaten
- 1 1⁄2 tablespoons red bell peppers, minced
- 1 1⁄2 tablespoons celery, minced
- 1 tablespoon onion, minced
- 2 tablespoons olive oil
- 1⁄2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill weed, chopped
- Flake the salmon and tuna fillets and mix together.
- Add the finely grated carrot, salt, pepper, parsley, eggs, red bell pepper, celery, and onion to the fish.
- Blend well set aside.
- In a small bowl blend the sour cream, mayonnaise, dill weed and refrigerate while cooking the patties.
- Put the olive oil in a heated skillet over medium heat.
- Using a large ice cream scoop, place mounds of fish mixture into the pan.
- Using the back of the ice cream scoop gently flatten down the mounds to form patties about 1/2 inch thick.
- Cook patty for 4-5 minutes before gently flipping to the other side.
- When you flip the patty it should be golden brown.
- HINT***If you only flip the patties once they will hold nicely together since the egg will help to hold the ingredients together when cooking on the first side.
- Top each patty with a dollop of dill sauce and enjoy!
Loved these great fish cakes! I made half the recipe using 1 foil pouch of salmon and 1 foil pouch of tuna and that worked out perfectly. I don't care for raw onion so left it out. I cooked the patties over medium heat 5 minutes on each side and they got a nice crispy crust and were hot and tender inside. The dill topping is a great touch too. Thanks for sharing your recipe! Made for Spring Pick-A-Chef 2012
Excellent!! I used canned Salmon (2 cans) and added a little onion powder and white wine vinegar. Also after they fried for a moment I used a potato masher to flatten them (the ice-cream scoop was making them break). But, YUM! what a good dinner.