Salmon Dill Cakes
If you have about 20 minutes to spend in the kitchen, Salmon Dill Cakes might be a tremendous dairy free and pescatarian recipe to try. For $3.47 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains around 26g of protein, 17g of fat, and a total of 437 calories. 843 people were glad they tried this recipe. A mixture of salmon, fresh dill, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. Many people really liked this main course. It is brought to you by Dizzy Busy and Hungry. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is outstanding. Try Salmon and Dill Burgers or Cakes, Dill & Caper Salmon Cakes, and Salmon Cakes with Dill Sauce for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
3 eggs
3 tablespoons fresh dill (can substitute 3 teaspoons dried dill weed), divided
4 cups frozen hash browns
1 teaspoon lemon juice
2 tablespoons olive oil
¼ cup onion, finely chopped
½ cup panko bread crumbs
½ teaspoon pepper
2 (6 ounce) cans boneless skinless salmon, drained
¼ teaspoon salt
Equipment:
frying pan
bowl
Cooking instruction summary:
Combine salmon, onion, eggs, 2 tablespoons dill, salt and pepper. Add the potatoes and the panko crumbs, and stir to combine.Form and press the salmon mixture into cakes, approximately 3 inches across.Heat 1 tablespoon olive oil in a large skillet over medium heat. Once it is heated, add the cakes and cook until brown, about 4-5 minutes.Flip the cakes and cook for another 4-5 minutes to brown the other side.Repeat process for the remaining cakes.Combine the sour cream, lemon juice, and remaining dill in a small bowl. Drizzle over the cakes or serve on the side.
Step by step:
1. Combine salmon, onion, eggs, 2 tablespoons dill, salt and pepper.
2. Add the potatoes and the panko crumbs, and stir to combine.Form and press the salmon mixture into cakes, approximately 3 inches across.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Once it is heated, add the cakes and cook until brown, about 4-5 minutes.Flip the cakes and cook for another 4-5 minutes to brown the other side.Repeat process for the remaining cakes.
4. Combine the sour cream, lemon juice, and remaining dill in a small bowl.
5. Drizzle over the cakes or serve on the side.
Nutrition Information:
covered percent of daily need
Related Videos:
Salmon Cakes Recipe with Lemon Dill Sauce
