No-fry Salmon Patties with Creamy Dill Sauce
These salmon patties are a tasty alternative to pan-fried salmon patties.
Ingredients250g dill-flavoured cream cheese, at room temperature1 egg1/4 cup sweet onion, minced2 tsp dried parsley1 tbsp lemon juicefrom 1 lemon, lemon zest2 cans salmon2 tbsp relish or minced dill pickles1/4 cup breadcrumbs1 cup panko breadcrumbs1/4 cup margarine or butter, melted3 tbsp milk
1. Preheat oven to 400-degrees.2. Line baking tray with parchment paper.3. Mix half of the cream cheese with the egg, green onion and parsley.4. Add half the lemon juice and zest, salmon relish and 1/4 cup breadcrumbs, and mix well.5. Refrigerate for 30 minutes.6. Combine panko bread-crumbs and butter.7. Roll 1 tbsp balls of salmon mixture and coat in butter-breadcrumb mix.8. Place balls 1” apart on baking sheet and flatten slightly with a fork.9. Bake for 10 minutes on each side - until browned.10. While baking, whisk remaining cheese, remaining lemon juice, zest and milk together for the sauce.
DetailsPrep time: Cook time: Total time: Yield: 36 patties
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OMG, those look amazing!!! I love the generous servings and the enormous quantity of food ... what a good Jewish mother ... :) I've always fried my salmon cakes, but will absolutely have to try them this way now.ReplyDelete
I won some cream cheese so guess what I will be making:DReplyDelete
These look fabulous! Since they're not fried, I could totally justify the full tub of cream cheese.ReplyDelete
That patties sounds delicious, love the sauce. thanks for linking with Hearth and soul blog hop.ReplyDelete
These sound fabulous! Love the addition of the dill cream cheese, I'm addicted to that stuff. I just made salmon burgers last night, but these sound even better especially with the creamy dill sauce.ReplyDelete