These tender fish cakes make a quick and easy pantry meal when you haven’t planned ahead for dinner.
- Preheat oven to 375 F. Line a baking sheet with a Silpat or parchment paper.
- Add all ingredients except the breadcrumbs in a food processor and process until uniform and moist. (Or, mash very well with a fork or clean hands.)
- Spread the breadcrumbs onto a plate. Use a 1/4 cup measuring cup to form the mixture into patties. Press both sides into the breadcrumbs and place on the prepared baking sheet.
- Bake for 18-20 minutes, or until lightly golden brown. Serve warm or at room temperature with relish, ketchup, or mayonnaise.
- Store any leftovers in an airtight container for up to 5 days and reheat for about 6-8 minutes in a 375 degree oven or for 15-30 seconds in the microwave.
If for some reason your salmon is drier and the mixture isn’t holding together well in the food processor, you can add 1 additional egg white.
You can use canned tuna instead of salmon.
Use a food processor to blend the mixture into a uniform batter that easily holds together.
Leave any bones in the mixture to add calcium. (They blend right in.)
Each patty has 13 grams of protein, which is pretty good for their small size!
Try topping them with a little mayo and a little ketchup. Maybe add in some pickles. The combination of flavors is seriously good!
Serve with simple sides of a favorite grain, veggie, or fruit. Or serve on small rolls as salmon burgers.
Use any canned wild salmon packed in water. You can opt for one without added salt to limit that if you want.
To make these gluten-free, use gluten-free breadcrumbs.