Simple Zucchini Salmon Cakes
Recipe GLPR746f454772fd84
Crispy pan-fried patties made with fresh shredded zucchini, canned wild salmon, and gluten-free breadcrumbs, seasoned with dill, capers, and aromatic spices. These delicious cakes are quick to prepare and perfect for a light lunch or dinner. Serve warm with lemon wedges and fresh parsley for a bright, fresh meal.
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Ingredients
2 cups Shredded zucchini, peel on or off
2 Eggs, lightly beaten
½ cup Gluten-free breadcrumbs
6 ounces Canned wild-caught Alaskan salmon, drained
1 teaspoon Capers, drained and minced
½ teaspoon Dried dill
¼ teaspoon Garlic powder
¼ teaspoon Onion powder
Salt and black pepper, to taste
Oil for greasing the skillet
Lemon wedges, optional garnish
Fresh parsley, optional garnish
Directions
In a large mixing bowl, combine the shredded zucchini, beaten eggs, and gluten-free breadcrumbs. Flake the drained salmon with a fork and add it to the bowl along with the minced capers, dried dill, garlic powder, onion powder, salt, and pepper. Stir all ingredients together until well combined, ensuring no streaks of egg remain visible.
Heat a skillet over medium-high heat and lightly grease it with oil. Allow the skillet to become hot but not smoking, about 1–2 minutes.
Using a measuring cup or large spoon, portion the mixture into 6 equal patties (approximately ¼ cup each). Carefully place each patty into the hot skillet.
Cook the patties for 2–3 minutes on the first side until the bottom is golden brown and crisp. Gently flip each patty and cook for another 2–3 minutes on the second side until browned and heated through.
Transfer the cakes to a serving plate. Serve immediately while still warm, garnished with lemon wedges and fresh parsley if desired.
