Ingredients
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2 cups fresh bread crumbs
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¼ cup fresh parsley, chopped
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¼ cup chopped green onions
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2 large eggs, beaten
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2 teaspoons minced fresh dill weed
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1 teaspoon fresh lemon juice
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¼ teaspoon ground black pepper
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14 ¾ ounces leftover cooked salmon, flaked
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2 tablespoons butter, or more as needed
Directions
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Place 1/2 cup bread crumbs onto a plate; place remaining 1 1/2 cups into a large mixing bowl.
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Add parsley, green onions, eggs, dill, lemon juice, and pepper to bread crumbs in the mixing bowl; mix until well combined. Add salmon and mix thoroughly with your hands to break salmon up into small pieces. Form into eight 1/2-inch-thick patties. Dip patties into bread crumbs on the plate to coat both sides.
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Melt butter in a large skillet over medium heat. Working in batches and adding more butter as necessary, fry salmon cakes until golden brown and crisp, about 3 minutes per side.
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Recipe Tip
Use a 14.75-ounce can of salmon (drained) if desired.
Nutrition Facts (per serving)
| 480 | Calories |
| 22g | Fat |
| 40g | Carbs |
| 30g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 480 | |
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 7g | 36% |
| Cholesterol 162mg | 54% |
| Sodium 527mg | 23% |
| Total Carbohydrate 40g | 15% |
| Dietary Fiber 3g | 10% |
| Protein 30g | 59% |
| Vitamin C 10mg | 11% |
| Calcium 138mg | 11% |
| Iron 4mg | 21% |
| Potassium 512mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
