Spicy Salmon Cakes

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READY IN: 13mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If you’ve got fresh salmon, broil or bake with a little olive oil, allow to cool, then flake. (Cook an extra fillet the night before, maybe?) Canned salmon is okay, but fresh tastes much better.
  • Beat egg with the milk, salt, pepper and paprika in a medium-sized bowl. Add salmon, breadcrumbs, dill, and horseradish, and mix thoroughly. (For VERY SPICY cakes, add 2 tbsp horseradish).
  • Use your hands to form six 1½-inch diameter balls, flatten to about ¾ inch rounds, and refrigerate for ½ hour. Before cooking, roll lightly in flour (being sure to dust off excess).
  • In a large sauté pan melt butter over medium heat. When it starts to bubble, add cakes and cook for 4 minutes then flip and cook for another 4 minutes (they should be browned, but not burnt). Serve immediately.*
  • *Serve with lemon wedges or a nice Cucumber Salsa made up of chopped cucumber and tomato, spinach, red onion, salt, pepper, and lemon zest.
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