Mexi Style Salmon Cakes

This is a recipe that I wanted to share with you for awhile.  I submitted it to foodzie.com but had to bring it over here as well.

My Mexican style salmon cakes.

I thought this recipe fit perfect for our real food budget series since they’re really easy to make while highlighting some exciting flavors.

For this dish I use canned wild salmon, homemade bread crumbs, green onions, and cilantro.  To round out the spices, cumin, fresh garlic, and sea salt.

This is not your traditional salmon cake, but one that any member in your household will enjoy.  Just don’t forget the salsa verde.

Mexi Style Salmon Cakes

Ingredients:

• 2 cans wild caught salmon, drained (I buy mine at Costco)
• 1/2 cup diced green onion
• 1/4 cup “packed” cilantro, chopped
• 2 garlic cloves, pressed or minced
• 1 1/2 cups bread crumbs
• 1/2 tsp salt
• 1/2 tsp cumin
• juice of half a lemon
• 2 eggs, whisked
• extra virgin olive oil

Method:

1. In a large bowl, add the salmon and flake apart

2. Add the green onion, cilantro, garlic, bread crumbs, salt, cumin, lemon juice, and combine.

3. Add the eggs and incorporate into the salmon mixture.

4. With your hands, grab a handful of the mixture and form into patties.  Press together well in your hands as the mixture may seem a bit crumbly.

5. In a cast iron skillet or pan, add about 1″ of extra virgin olive oil.

6. Gradually, bring oil to cooking temperature over medium heat. (To ensure you don’t overheat your olive oil, watch my video on cooking with olive oil the right way.)

7. Once the olive oil has come to heat, working in batches, cook the patties until browned on both sides.  (About 3-4 minutes per side)

8. Serve hot or at room temperature topped with sour cream, tomatoes, and homemade salsa verde.

Buen Provecho!