Spinach And Chile Salmon Cakes Recipe

Cooking Directions

• STEP 1.In a large bowl, combine canned salmon, spinach, green chiles, breadcrumbs, eggs, garlic powder, cumin, salt, and pepper.
• STEP 2.Mix everything together until well combined. Form the mixture into patties.
• STEP 3.Heat oil in a skillet over medium heat. Cook the salmon cakes until golden and crispy, about 3-4 minutes per side.
• STEP 4.Serve the salmon cakes hot with a squeeze of lemon juice and a dollop of tartar sauce or Greek yogurt.

Cooking Tips

• Use canned salmon for convenience, but feel free to use cooked fresh salmon if preferred.
• If you don't have green chiles, you can use diced jalapenos or omit them for a milder flavor.
• Make sure to squeeze out any excess liquid from the spinach to prevent the salmon cakes from becoming too wet.

Storage and Serving

• Leftover salmon cakes can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the salmon cakes in a skillet or in the oven until heated through.
• Serve the salmon cakes with a side of mixed greens or roasted vegetables for a complete meal.