Mini Salmon Cakes
 
 
Author:
Recipe type: Appetizer
Ingredients
  • 2 (6 oz.) cans Wild Alaskan Pink Salmon
  • 1 Cup Panko Bread Crumbs
  • ½ Cup grated Parmesan cheese
  • ½ Cup Whipped Cream cheese
  • 2 Eggs
  • 1 Tbsp. Olive oil
  • 1 Tbsp. Plain Greek yogurt (or sour cream)
  • 1 Tbsp. Lemon juice
  • 1 Tbsp. Fresh dill or dill weed
  • 1 Scallion, diced
  • tomato and lemon slices for garnish
Instructions
  1. Drain salmon, remove skin and bones, and flake.
  2. In a Large bowl combine the ingredients listed. Mix well. Adjust to taste.
  3. Spray mini-muffin pan with Non-Stick spray and fill with Salmon mix.
  4. Sprinkle with additional Parmesan cheese and garnish, if desired.
  5. Bake in the Preheated at 350°F oven for 15 - 20 minutes.
  6. Let cool inside the pan for 5 minutes and gently remove to a plate.
  7. Creamy Tzatziki sauce:
  8. container Plain Greek Yogurt
  9. Tbsp. Whipped Chives cream cheese
  10. Tbsp. Fresh Dill
  11. Garlic clove, minced
  12. medium Cucumber, diced
Recipe by Crafty Cooking by Anna at https://www.craftycookingbyanna.com/mini-salmon-cakes/