Sun-Dried Tomato and Basil Salmon Cakes

Sun-dried Tomato and Basil Salmon Cakes offer a delightful twist on traditional salmon patties, combining savory salmon with tangy sun-dried tomatoes and fragrant basil for a flavorful dish. The crispy exterior and tender, moist interior make them a great choice for a quick weeknight dinner. Whether served as an appetizer or main course, these cakes are easy to prepare and capture the essence of Mediterranean cuisine with each bite.

Ingredients

• 1 lb fillet salmon, cooked and flaked
• 1/2 cup sun-dried tomatoes, drained and chopped
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup bread crumbs, gluten-free if needed
• 1 whole egg, beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 Tbsp olive oil, for frying

Instructions

1. Combine flaked salmon, sun-dried tomatoes, basil, bread crumbs, beaten egg, salt, and black pepper in a large mixing bowl.
2. Mix ingredients until well combined, then shape into small patties.
3. Heat olive oil in a skillet over medium heat.
4. Fry salmon cakes in batches until golden brown, approximately 3-4 minutes per side.

Keywords: Quick, Herbs, Appetizer, Mediterranean

Spice Rack: Salt, Black Pepper

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