Salmon Spinach Cakes With Herb-Y Mayo Recipe

Name: Salmon Spinach Cakes With Herb-Y Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salmon cakes; 1.5 pounds canned salmon, drained and broken into small pieces (see headnote for fresh salmon substitution); 12 ounces frozen spinach, cooked, squeezed of as much water as possible and chopped; 1 medium shallot, minced (about 1/4 cup); 1 cup panko (or regular bread crumbs); 2 tablespoons Old Bay Seasoning; 3 eggs (4 if the mixture is dry); Salt and Pepper; High heat oil for cooking (I use safflower); Herb-y Mayo; 1/2 cup Mayo (homemade is great, but store bought is fine too); 1 tablespoon minced chives; 2 tablespoons minced flat leaf parsley; 2 teaspoons white vinegar; healthy dash of tabasco; Salt and Pepper

Servings: persons

Salmon cakes
1.5 pounds canned salmon, drained and broken into small pieces (see headnote for fresh salmon substitution)
12 ounces frozen spinach, cooked, squeezed of as much water as possible and chopped
1 medium shallot, minced (about 1/4 cup)
1 cup panko (or regular bread crumbs)
2 tablespoons Old Bay Seasoning
3 eggs (4 if the mixture is dry)
Salt and Pepper
High heat oil for cooking (I use safflower)
Herb-y Mayo
1/2 cup Mayo (homemade is great, but store bought is fine too)
1 tablespoon minced chives
2 tablespoons minced flat leaf parsley
2 teaspoons white vinegar
healthy dash of tabasco
Salt and Pepper

1
Combine the first six ingredients in a large bowl and gently combine. Add salt and pepper to taste. Handling sparingly, form a generous palm-full (about 1/3 - 1/2 cup) of the mixture into a ball and flatten into a patty about 1/2 inch thick.
2
Heat a tablespoon or so of oil over medium high heat in a large saute pan. Cook for about 3-4 minutes per side until they are nicely browned and slightly crisp. Between each batch (and I had three batches of four cakes each), wipe out the pan and use fresh oil.
3
For the herb-y mayo, combine the first five ingredients in a small bowl. Season to taste with salt and pepper. You can also play around with the herbs here if you like. Dried herbs can substitute for fresh in a pinch - just reduce the amount by about half and I'd recommend letting it hang out in the fridge for a while so that the flavors can combine better.
4
For serving, you can take the bun route or opt for it plain with just the herb-y mayo. Our household splits down generational lines - kids choose buns, adults figure buns just takes up valuable room in the belly that could be filled with a second salmon cake. If you decide to go with buns, I recommend toasting slightly (the pan you used to cook the cakes works just fine here) and use a slightly more generous slathering of the mayo.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Salmon cakes, 1.5 pounds canned salmon, drained and broken into small pieces (see headnote for fresh salmon substitution), 12 ounces frozen spinach, cooked, squeezed of as much water as possible and chopped, 1 medium shallot, minced (about 1/4 cup), and more.

Yes, Salmon Spinach Cakes With Herb-Y Mayo falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Salmon Spinach Cakes With Herb-Y Mayo

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