Salmon Cakes with Creamy Feta Sauce
Appetizers, Main Courses - meatless, Sauces, Seafood

Salmon Cakes

A few years ago, my brother and I were discussing Feta cheese. I don’t really remember how the subject came up, but he said “I use it in a cream sauce that goes great with Salmon Cakes.” My brain only registered the words, “Salmon Cakes“.

I demanded politely asked if he would please be so kind as to write it out for me to put on the site. It’s been up for awhile but I just got around to making it this week. After the first bite I was screaming at myself “What took you so long!”.

Salmon Cakes with Creamy Feta Sauce


The recipe makes about 8 three inch wide cakes. Figure about 2 per person for a meal (with salad, bread, etc.), or make them smaller for an appetizer. I resisted the urge to eat them all and froze a few for Ma’am and some for us to have tomorrow for meatless Lenten Friday. Aside from using roasted red peppers instead of the fresh bell peppers, I followed the recipe exactly, including the Creamy Feta Sauce.

You can use fresh (preferred – be sure to remove ALL bones) or canned pink salmon (be sure to drain all liquid). It will be kind of gooey when you mix it up. I suggest trying to fry one first before you add more breadcrumbs if you are in doubt. As Mike said, you don’t want it to be fishy French toast.

Salmon Cakes

Serves 4-6
Meal type Appetizer, Meatless Main Dishes, Seafood
Salmon cakes made with peppers and onions and little horseradish for kick.

Ingredients

  • 2 cans salmon (or 1 1/2 pounds fresh salmon)
  • 1 green bell pepper (chopped in 1/4 inch pieces)
  • 1 red bell pepper (chopped in 1/4 inch pieces)
  • 1/2 small red onion (chopped in 1/4 inch pieces)
  • 3 cloves garlic
  • 4 Large eggs
  • 4oz cream cheese
  • 2 tablespoons horseradish (prepared - not the creamy kind)
  • 2 - 2 1/2 cups bread crumbs
  • salt and pepper to taste
  • oil for frying

Note

Delicious served with Creamy Feta Sauce.

Directions

If using fresh salmon, poach it and remove ALL bones, trying to keep the salmon “chunky”. If using canned, drain all liquid. In a skillet, sweat peppers, onions and garlic over medium heat until onions are translucent.
In a bowl, mix eggs and cream cheese, then add salmon, vegetables, horseradish and 2 cups breadcrumbs. You want the mixture to be strong enough to make patties out of them, but not so much bread that you’re eating salmony French toast. If needed, gradually add more bread crumbs. Add salt and pepper to taste.
Form into patties no thicker than 3/4 inch. Add 1/4 inch oil to a skillet (preferably a cast iron one) and heat over medium heat. Fry cakes approximately 2 to 3 minutes a side until they are browned (be careful not to blacken them!).

Creamy Feta Sauce

Meal type Condiment, Seafood
A Creamy Feta Sauce with a spicy kick that goes great with seafood.

Ingredients

  • 8oz feta cheese
  • 4oz sour cream
  • 1 tablespoon horseradish (prepared - not the)
  • 2 green onions (thinly chopped)
  • 1 tablespoon dill
  • juice of one lemon
  • salt and pepper (to taste)

Note

Fantastic with fish!

Directions

Mix all ingredients well.

This recipe was shared on Weekend Kitchen Creations. For some fun holiday ideas (rice krispies candy jars, starburst jelly bean cookies) and other delicious recipes (pizza dip, cauliflower salad, and coconut cream filled macaroons), hop on over!

Until next time, happy eating

~Audrey

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