TEX MEX SALMON CAKES
I made this variation of salmon patties/cakes last night. Very frugal and thrifty recipe but tastes great. Serves 2 at 3 to 4 cakes each depending on how they are formed.
Provided by StrawberryParfait
Categories High Protein
Time 20m
Yield 6-8 patties/cakes, 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix all well. Form into small or medium size patties/cakes in hand.
- Drizzle olive oil or vegetable oil in a skillet. Does not need to be a lot, just enough so the cakes won't stick.
- Pan fry till golden brown on both sides.
- Serve with Spanish Rice:.
- Rice cooked for two people with 1/4 c salsa added.
- Place rice in the middle of a plate and top with salmon cakes.
- If desired: Dipping sauce Tex mex sauce: ranch dressing or mayonnaise with Texas Pete to taste.
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Francis Bukenya
[email protected]These salmon cakes were a disappointment. They were dry and bland, and the cornbread crust was too thick.
Gulraiz Rahim
[email protected]Yum! These salmon cakes were a great way to use up some leftover salmon. They were easy to make and tasted great.
Ayomide Bola
[email protected]These cakes were so good! I loved the combination of flavors and textures. The salmon was cooked perfectly, and the cornbread crust was crispy and delicious.
Zoe Pickering
[email protected]I've made these salmon cakes several times now, and they're always a favorite. They're easy to make and always turn out delicious.
Sonjit Bormon
[email protected]These Tex-Mex salmon cakes were a hit with my family! The flavors were spot-on, and the cakes were cooked perfectly. I especially loved the crispy coating.