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

• 12 Per Pack Fresh 'N' Free 12 Medium Free Range Eggs
• 50G Pepper Black Ground BWFO
• 1.5 Kg Natco Cornmeal Medium, 1.5Kg
• 120G Rockfish Tinned Mount'S Bay Sardines Escabeche, 120G
• - Tata Salt
• 1.5 Kg Best In Plain Flour 1.5 Kg
• - Ktc Vegetable Oil

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.