Crispy Salmon Spinach Cakes with Panko

Name: Crispy Salmon Spinach Cakes with Panko
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 5
Ingredients: 300 g salmon fillet, skin removed; 1 unit Yukon Gold potatoes; 2 oz fresh baby spinach; 1/4 cup bell pepper, finely diced; 1/4 cup onion, diced; 1 tsp garlic, minced; 1 unit egg, beaten; 2/3 cup panko breadcrumbs; 1/2 tsp paprika; 1 tsp salt; 1/4 tsp black pepper; 1 cup oil for frying; 1 tbsp parsley, chopped

Servings5 Portions

Prep Time20 Mins

Cook Time15 Mins

Difficulty---

Ingredients

salmon fillet, skin removed
300 g
Yukon Gold potatoes
1 unit
fresh baby spinach
2 oz
bell pepper, finely diced
0.3 cup
onion, diced
0.3 cup
garlic, minced
1 tsp
egg, beaten
1 unit
panko breadcrumbs
0.7 cup
paprika
0.5 tsp
salt
1 tsp
black pepper
0.3 tsp
oil for frying
1 cup
parsley, chopped
1 tbsp

Step-by-Step Instructions

Place the salmon in a skillet with a splash of water and 1/2 tsp salt. Cover and steam over medium heat for 6 to 8 minutes, or until the fish is fully cooked and flakes easily. Let it cool slightly, then remove any skin or bones and break the salmon into small pieces.

In a large bowl, mash the potato until mostly smooth. Add the flaked salmon, spinach, beaten egg, diced bell pepper, diced onion, minced garlic, paprika, parsley, 1/3 cup panko, the remaining 1/2 tsp salt, and black pepper. Mix until the ingredients are evenly combined.