If you're looking to increase your omega-3's into your diet, then these savory salmon cakes are the way to go.

By using leftover cooked salmon, you can create these wonderfully textured patties that will be a big hit. No leftover salmon? - no worries - use any canned salmon that you wish. I have used fresh and canned and they both turn out delicious! However, make sure you squeeze the salmon dry out of the can before proceeding with this recipe.

You can also vary the ingredients here. This recipe is a guideline and makes 8 decent (burger sized) patties. You can even turn them into a mini-sized version as a great appetizer for a party.


Ingredients

1 lb. cooked fresh Salmon or canned, squeezed dry
1 large jalapeno, seeded and finely diced
2 tbsp. olive oil
1 medium red bell pepper, seeded and diced fine
1/2 cup yellow onion, diced fine
1 tsp. kosher salt
1 1/2 cups breadcrumbs, divided
2 eggs, beaten well
2 tbsp. Old Bay crab seasoning (the little packet)
1/2 tsp. ground black pepper
2 tbsp. fresh dill, chopped
1 tbsp. lemon juice
2 tsp. chili paste or 4 tsp. Hoagie spread sauce
2 1/2 tsp. stone ground mustard
1 cup yellow ground cornmeal or breadcrumbs
1/4 cup vegetable oil
2 tbsp. butter (optional)

Method

1. Place the salmon in a large bowl and shred it with your fingers really well until it's fine and flaky. Hands work the best.

2. Next, heat 2 tbsp. olive oil in a wide, shallow frying pan over a medium flame. Add the bell pepper, onions, jalapeno and salt. Cook, stirring occasionally just until the onions become opaque. Remove from the heat to a bowl and let the mixture cool.

3. When the onion mixture is cool, add this to the flaked salmon along with Add 1 1/2 cups of the breadcrumbs, the beaten eggs, Old Bay seasoning, pepper, dill, chili paste or Hoagie sauce, and mustard. Combine well with your hands and refrigerate for 1 hour to meld the flavors together. After the mixture has chilled, roll into meatball shapes and toss them in the remaining 1/4 cup of breadcrumb. Flatten between your palms and shape into patties. Let the patties rest for 10 minutes at room temperature before the next step.

4. Finally, heat the 1/4 cup of vegetable oil and 2 tbsps. of butter (if using) over a medium flame in the same pan for 2 minutes. Fry in batches (2 - 3 patties at a time) until golden for approximately 3 - 4 minutes per side. When flipping the patties use a spatula and 2 fingers (so that you don't splash!) Drain on paper towels and let them rest for 5 minutes before serving.

This Savory Salmon Cake Burger recipe can be eaten as an appetizer along with a light lettuce salad or as Salmon burger. Top or serve with tartar sauce, sour cream with lots of fresh dill or a jalepeno mayo. Whichever way you decide to eat these salmon patties, you will love the flavor and texture in every bite.