Salmon Patties
On the lookout for an easy seafood recipe? Check out these Salmon Patties! Veggie-and-protein-packed salmon cakes are made in about half an hour, and they're sure to become a spring/summertime dinner favorite in your household!
Nutrition Facts
Ingredients
Instructions
Heat 1 tablespoon of the olive oil and butter in a skillet over medium heat. Add onion, red pepper and celery and cook until softened, about 5 minutes. Add garlic and cook an additional minute until fragrant. Remove from heat and set aside.
Place all ingredients including the sautéed onion mixture in a large bowl and mix until well combined using a spatula.
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Continue Reading at Thenovicechefblog →Chef's Notes
Storing: Store leftover salmon patties in the refrigerator for 1-2 days.
Reheating: Warm them up in a pan on low heat on the stovetop, with a little bit of olive oil. You can also reheat them in the oven at 375°F for about 8-10 minutes if you prefer to skip the oil.
Freezing: I recommend freezing them before you cook them. To do this, place the salmon cakes on a lined baking sheet that will fit into your freezer and then freeze them in a single layer for 1-2 hours. Once they are frozen through, wrap each patty in plastic wrap and place it in an airtight, freezer safe container. These will keep for 3 months. When you are ready to eat the patties, let them thaw overnight in the fridge. Then proceed with the rest of the recipe above, cooking them as if you had just formed the patties.
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Reviews from the Original Source
This turned out great! Will definitely make these again.
We all loved this Patty's and will definitely keep making them. Delicious and easy to make.
Great recipe. Didn’t change a thing. Nice flavour. Will definitely make again.
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