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Kittencal's Salmon Cakes/Patties

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“Plan ahead the salmon mixture needs to be chilled for 2 hours before shaping, this also work using cooked leftover fresh salmon --- for the very best flavor do not use all pink salmon use all red or half red and pink --- I have this yielding for 12 patties that amount is only a guideline it wil depend on the size you make the patties you may make them any size desired, if you have a large family to feed using one more can of salmon won't hurt --- these are just as delicious eaten cold in fact my family prefers them cold :)”
READY IN:
2hrs 6mins
YIELD:
12 patties
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain the 4 cans salmon well and place in a large bowl; flake with a fork.
  2. Add in all remaining ingredients except the flour and oil; mix to combine (if the mixture is very moist add in more cracker crumbs using only enough to hold together).
  3. Cover and refrigerate for 2 or more hours.
  4. Shape into desired size patties.
  5. Place about 1/2 cup flour into a shallow bowl or a plate.
  6. Carefully coat each patty in the flour, then place the coated patties onto a large plate (have all the patties coated before starting to fry).
  7. Heat oil in a skillet over medium-high heat.
  8. Fry the patties about 3 minutes on each side or until golden brown.
  9. Delicious!

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