Savory Oatmeal Salmon Cakes
These Savory Oatmeal Salmon Cakes are a nutritious twist on traditional salmon patties, incorporating wholesome oats for added fiber and health benefits. This recipe combines pink salmon with fresh red onions and aromatic dried basil, creating flavorful patties that are crispy on the outside and tender on the inside. Perfect for lunch or as a snack, these oat and salmon cakes are not only delicious but also easy to prepare. Serve them alongside roasted vegetables for a satisfying meal or enjoy them as a standalone treat. Your family will love the new, healthier version of this classic dish!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Pink salmon
2 (14 3/4 ounce cans, drained and bones/skin removed)
Eggs
2 (beaten)
Egg white
1 (beaten)
Red onion
1/2 cup (diced)
Quick whole grain oatmeal
1/2 cup (uncooked)
Dried basil
1 tablespoon (none)
Black pepper
1 teaspoon (none)
Canola oil
2/3 cup (for frying)
Instructions
1
Begin by draining both cans of pink salmon and carefully removing the skin and any round bones. Set the salmon aside in a mixing bowl.
2
In a separate bowl, whisk together the eggs and egg white until well combined. Then add in the diced red onion, quick whole grain oatmeal, dried basil, and black pepper. Mix these ingredients until smooth.
3
Add the drained salmon to the egg mixture. Using your hands (make sure to remove your rings for hygiene!), gently combine all the ingredients until they are well incorporated. Be careful not to over-mix; you want to keep some texture.
4
Divide the salmon mixture into 8 equal portions and shape them into patties. Place the patties on a plate and cover them with plastic wrap or a lid, then refrigerate for about 30 minutes to help them firm up.
5
In a cast-iron skillet, heat the canola oil over medium to medium-high heat. Once the oil is hot, carefully add the salmon patties to the skillet. Cook for about 4-5 minutes on each side, or until they are golden brown and crispy.
6
Once cooked, remove the patties from the skillet and drain them on a plate lined with paper towels to absorb excess oil.
7
Serve your Savory Oatmeal Salmon Cakes warm, paired with your favorite sides, such as roasted red potatoes and carrots, for a delightful meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Oatmeal Salmon Cakes?
These are a nutritious twist on traditional salmon patties that incorporate whole grain oatmeal for added fiber and health benefits.
What are the main ingredients for these salmon cakes?
The main ingredients include pink salmon, eggs, red onion, quick whole grain oatmeal, dried basil, black pepper, and canola oil.
How many cans of salmon are required for this recipe?
The recipe requires two cans of pink salmon.
What is the specific size of the salmon cans used?
Each can of pink salmon should be 14 3/4 ounces.
Should the salmon skin and bones be removed?
Yes, you should carefully remove the skin and any round bones after draining the canned salmon.
How many eggs are needed for the mixture?
You need 2 beaten eggs and 1 additional beaten egg white.
What kind of onion is used in this recipe?
The recipe calls for red onion.
How much red onion should I dice?
You should dice 1/2 cup of red onion.
What type of oatmeal is recommended for the salmon cakes?
Quick whole grain oatmeal is recommended for this recipe.
How much oatmeal is included in the mixture?
The recipe uses 1/2 cup of uncooked oatmeal.
Should the oatmeal be cooked before adding it to the salmon?
No, the oatmeal should be used uncooked.
How much dried basil is used for seasoning?
The recipe uses 1 tablespoon of dried basil.
Is there black pepper in the recipe?
Yes, the recipe includes 1 teaspoon of black pepper.
What oil is used for frying the patties?
Canola oil is used for frying.
How much canola oil should I use?
You will need 2/3 cup of canola oil for frying the patties.
How many patties does this recipe produce?
The mixture should be divided into 8 equal portions to make 8 patties.
What is the first step of the instructions?
Begin by draining the salmon and removing the skin and round bones before setting it aside.
How should the egg mixture be prepared?
Whisk the eggs and egg white together, then mix in the onion, oatmeal, basil, and pepper until smooth.
Is it okay to use hands to mix the ingredients?
Yes, the instructions suggest using your hands to gently combine the salmon with the egg mixture.
Why is it recommended to remove rings before mixing?
Rings should be removed for hygiene reasons when mixing the ingredients by hand.
Should I over-mix the salmon with the other ingredients?
No, you should be careful not to over-mix to ensure the cakes retain some texture.
Why should the patties be refrigerated before cooking?
Refrigeration helps the salmon patties firm up so they hold their shape during cooking.
How long should the patties stay in the refrigerator?
The patties should be refrigerated for approximately 30 minutes.
What kind of skillet is recommended for frying?
A cast-iron skillet is recommended for frying the salmon cakes.
What heat level is used for cooking?
The oil should be heated over medium to medium-high heat.
How many minutes per side should the patties cook?
Cook the patties for about 4 to 5 minutes on each side.
How do you know when the salmon cakes are done?
They are finished when they are golden brown and crispy on the outside.
How do you handle the patties after they finish frying?
Remove them from the skillet and drain them on a plate lined with paper towels to absorb excess oil.
What are some suggested side dishes for this meal?
The salmon cakes pair well with roasted red potatoes and carrots.
Are these salmon cakes suitable for lunch?
Yes, they are perfect for lunch or even as a snack.