Make and share this Spicy Salmon Cakes recipe from Food.com.
Provided by brandycliff
Categories < 15 Mins
Time 13m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 602.4, Fat 28.2, SaturatedFat 13.7, Cholesterol 244.2, Sodium 2775.2, Carbohydrate 40.9, Fiber 2.4, Sugar 2.1, Protein 44.3
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