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    Home / Barbecues & Grills / Mini Salmon Cakes

    Mini Salmon Cakes


    3 tablespoons extra virgin olive oil, divided
    1 pound fillet of salmon caught by skin
    2 zucchini (about 1 pound), finely grated and pressed to remove excess water
    Salt and black pepper to taste
    3 / 4 cup plain breadcrumbs
    1 tablespoon Dijon mustard
    1 egg, beaten
    Both Lemon

    Preparation method

    Heat 2 teaspoons oil in large skillet over medium-high heat. Season salmon all over with salt and pepper and cook, turning once, until golden and cooked through, 7-8 minutes. When cool, break into small flakes in a bowl, remove the bones. Add zucchini, mustard, eggs and tea pepper 1 / 4 and toss gently to combine.

    Form the dough Salmon 16 (3 inch) meatballs, slightly each layer of bread crumbs. Heat the remaining oil in a skillet over medium heat. Cook half of the steak, flipping once, until golden and cooked at depths, 6-7 minutes total. Transfer to paper towel lined plate and season with salt, repeat the process for the remaining patties. Serve with salmon cakes warm, with lemon wedges side.

    Recipe terms for this post:

    جوجه کباب yhs-002 mini salmon cakes recipe

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