Super Easy to Follow Salmon Cake Bites Recipe — Keto-Friendly, Too!
Ask anyone from the northwest what food we’re known for and your answer will likely be: salmon. I love salmon as much as the next person, but sometimes a big fillet of that pink meat isn’t what the occasion calls for. In that case, I present to you…salmon cake bites!
These low-carb salmon cake bits are perfect as an appetizer for a get together with friends or family, or as snacks during the week. Just pop them in the freezer and heat them up when you’re ready for a PNW protein fix.
Making these yummy mini salmon cakes even better is the fact that they’re super easy to make. Read on for the ingredient list and 5-step instructions (that’s right, just five steps for these salmon cake appetizers!).
Low-Carb Mini Salmon Cakes Recipe
Prep Time: 20 minutes
Cook Time: 10-15 minutes
Servings: 4
Net Carbs: 1 net carb per serving
Mini Salmon Cakes Ingredients:
- 1 Can of salmon drained well
- 1 Cup Crushed pork rind crumbs
- ¼ Cup Finely chopped onions
- 1 Large egg
- 2 Tbsp. Fresh chopped dill
- 2 tsp. Minced garlic
- Salt and pepper to taste
- Sour cream for garnish or dipping
- Cooking oil for frying
Instructions for Mini Salmon Cakes:
- Combine all of the ingredients except for the sour cream and oil in a mixing bowl until well blended.
If desired, add a small amount of black pepper and a pinch or two of salt.
Then use your hands (yes, you’re going to get a bit messy) to break up the canned salmon and mix all the ingredients thoroughly together. Once the ingredients are mixed into one large ball, it’s time to break the mixture up into 16 evenly size mini patties. Place these patties on a plate and set aside while you get the skillet ready.
Line the bottom of the skillet with your choice of cooking oil (I prefer an extra virgin olive oil) and place it over medium high heat on the stove.
When oil is heated, add the salmon patties.
Cook the salmon patties evenly on all sides, occasionally flipping, until center is heated and the outside is crispy and browned.
Once done, remove salmon patties from the pan to drain on a paper towel lined plate for a minute or two. Then transfer to a serving plate or appetizer platter.
If desired, add a dollop of sour cream to the top of each salmon bite and garnish with leftover pieces of dill.
Then you’re all set to serve your delicious mini salmon cakes appetizer — or eat keep these scrumptious salmon cake bites all to yourself!
If serving at a party, put out decorative toothpicks for added flair and to make it easier to grab. These mini salmon cakes are sure to be a hit!
