Crispy Pescatarian Salmon Cakes Recipe

About this recipe

These crispy salmon cakes are a quick and satisfying dinner option for pescatarians. Made with pink salmon, they are seasoned and fried to golden perfection for a crunchy texture.

Ingredients

• 10 pcs Hen Fruit -10 Jumbo Size Antibiotic Free Speciality Eggs
• 990 g Kellogg'S Oats
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 125 g Golden Prize Sardine In Oil With Chili
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Drain 1 can of pink salmon and transfer it to a mixing bowl.
2. 2. Add 1 large egg, 1/4 tsp salt, and 1/4 tsp black pepper to the salmon. Mix well to combine.
3. 3. Gradually add 2 tbsp all-purpose flour to the mixture, stirring until it holds together.
4. 4. Shape the mixture into small, even-sized patties.
5. 5. Spread 1/2 cup corn meal on a plate and coat each patty evenly in the corn meal.
6. 6. Heat 2 tbsp vegetable oil in a skillet over medium heat. Fry the patties for 3-4 minutes on each side, or until golden brown and crispy.
7. 7. Remove the patties from the skillet and place them on a paper towel-lined plate to drain excess oil.
8. 8. Serve the salmon cakes warm with your favorite dipping sauce or a side salad.