Pistachio-Crusted Salmon Cakes

“These time saving fish cakes get a rich buttery crunch from ground pistachio nuts.”
READY IN:
30mins
SERVES:
4
YIELD:
4 patties
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large non-stick skillet, bring 4 cups water to a boil.
  2. Reduce heat, add fillets and poach, uncovered for 8-10 minutes or until fish flakes easily with a fork.
  3. Remove from pan and cool slightly.
  4. In a large bowl, combine the egg, bread crumbs, mustard, lime peel, salt, and pepper.
  5. Shred salmon with two forks, fold into bread crumb mixture.
  6. Shape into 8 patties, and coat both sides with pistachios.
  7. In a large skillet over medium heat, cook patties in oil in batches for 1-2 minutes on each side or until golden brown.
  8. Serve with lime wedges.

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