2 zucchini (about 1 pound), finely grated and squeezed firmly to remove excess water
1 tablespoon dijon mustard
1 egg, beaten
3/4 cup plain bread crumbs
Lemon wedges
Instructions
Heat 2 teaspoons oil in a large skillet over medium-high heat.
Season salmon all over with salt and pepper then cook, flipping
once, until golden brown and just cooked through, 7 to 8 minutes.
Once cool, break into small flakes in a bowl, removing any bones.
Add zucchini, mustard, egg and 1/4 teaspoon pepper and toss
gently to combine.
Form salmon mixture into 16 (3-inch) patties, coating each lightly
in breadcrumbs. Heat remaining oil in large skillet over medium
heat. Cook half the patties, flipping once, until deep golden brown
and cooked through, 6 to 7 minutes total.
Transfer to a paper towel-lined plate and season with salt; repeat
process with remaining patties. Serve salmon cakes hot, with lemon
wedges on the side.
Originally Submitted
5/13/2009
0 Out of 5 from
0 reviews
You can add this Mini Wild Salmon Cakes recipe to your own private DesktopCookbook.
