Crispy Fish Cakes (Printable Version)

Flaky salmon cakes with fresh veggies, herbs, and a crispy coating. Use canned or fresh salmon for a fast, tasty weeknight meal!

# Ingredients:

→ Main Ingredient

01 - 15 oz canned salmon (or 3 small 5-oz cans, drained and broken into flakes)

→ Dry Ingredients

02 - 1/4 cup plain flour
03 - 1/4 teaspoon ground black pepper
04 - 1/2 cup Panko crumbs
05 - 1/2 teaspoon fine salt
06 - 1/2 teaspoon garlic powder

→ Wet Ingredients

07 - 1/4 cup mayonnaise
08 - 1 tablespoon olive oil (to cook)
09 - 1 tablespoon Worcestershire sauce
10 - Half of a red bell pepper, diced
11 - Half of a green bell pepper, diced
12 - 1 egg, beaten lightly
13 - 1/4 cup chopped fresh cilantro

# Steps:

01 - Get everything ready by measuring and setting out all of your ingredients. It helps things go smoother later on.
02 - If you’re working with freshly cooked salmon, wait till it cools a bit, then use two forks to gently break it into chunks. For canned salmon, drain it well, remove any bones or skin, and then flake gently with a fork.
03 - Combine the breadcrumbs, pepper, flour, salt, and garlic powder in a big bowl. Stir so everything is distributed evenly.
04 - In another bowl, toss in the flaked salmon, chopped peppers, mayo, Worcestershire sauce, egg, and cilantro. Mix everything together gently.
05 - Carefully fold your wet mixture into the dry one. Mix just enough until combined. If it’s too sticky, throw in a bit more breadcrumbs.
06 - Pop the mixture in the fridge for 15 to 20 minutes to make shaping easier.
07 - Using damp hands, shape the mixture however you want — round balls or flat patties work great.
08 - Warm some oil in a skillet on medium heat (about 350°F/175°C). Place your patties in batches and fry for about 2-3 minutes per side till crispy and golden. Let them rest on paper towels to drain any extra oil.
09 - Turn your oven on to 400°F (200°C). Lay the patties on a baking sheet lined with parchment or lightly oiled. Let them bake for 10-12 minutes before flipping and baking for another 10-12 minutes. They should turn golden and reach 165°F (74°C) inside.
10 - Give the croquettes a moment to cool down a bit before you dig in. Eat them with dips like remoulade, tartar sauce, or lemon aioli.

# Notes:

01 - Brushing oil or melted butter on patties before baking makes the crust extra crispy.
02 - Your mixture shouldn’t feel dry. If it’s too wet, sprinkle more breadcrumbs.
03 - Chilling it helps the patties stick together better while cooking.
04 - If frying, don’t add too many at once or it’ll cool the oil.

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