Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6-8 small cakes
Ingredients:
- 1 ½ pre-cooked salmon filet
- ½ cup panko breadcrumbs (half to be mixed into the mixture, and half for coating the cakes)
- 2 eggs
- ¼ cup finely chopped peppers and onions
- Butter/oil for pan frying
- Salt to taste
Instructions:
- Shred the cooked salmon and place it in a bowl.
- Finely chop the onions and peppers, then add them to the bowl with the salmon.
- Add 1/4 cup of breadcrumbs and one egg to the bowl, then mix until well combined.
- Take a portion of the mixture and shape it into a patty.
- Whisk the second egg and dip the patty into the beaten egg.
- Coat the patty in the remaining 1/4 cup of breadcrumbs, ensuring they stick to the surface by lightly pressing them in.
- Heat a pan with a small amount of butter or oil, then pan fry the salmon cakes for a few minutes on each side until they turn golden brown.
Notes:
- These salmon bites are best enjoyed fresh, so savor their deliciousness right away! I don’t recommend refrigerating them for later.
- In this recipe, I completely omit salt during the cooking process and only add it afterward to taste.
