Ingredients
4
4 servings
- •2 cups fresh bread crumbs
- •0.25 cup fresh parsley, chopped
- •0.25 cup chopped green onions
- •2 large eggs, beaten
- •2 teaspoons minced fresh dill weed
- •1 teaspoon fresh lemon juice
- •0.25 teaspoon ground black pepper
- •14.75 ounces leftover cooked salmon, flaked
- •2 tablespoons butter, or more as needed
Instructions
- Place 1/2 cup bread crumbs onto a plate; place remaining 1 1/2 cups into a large mixing bowl.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 480
- Carbohydrate: 40g
- Fat: 22g
- Fiber: 3g
- Protein: 30g
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