Recipe Database
Pistachio crusted salmon cakes
Pistachio crusted salmon cakes
Serves: 5 patties

2 1/2 lbs. of cooked flaked cooked salmon (40oz.)
1/2 C of fresh bread crumbs
1 Tbs of Dijon mustard
1 Egg beaten
3 Tbs of veggie oil
1 C coarsely ground pistachios

In a med bowl combine all ingredients except the ground pistachios. Mix the cakes like a small hamburger. Place the chopped nuts on a plate, gently press the cakes into the nuts then place in fridge for at least 20 minutes. Heat some oil in a med skillet cook the cakes turning once, about 2 minutes per side. Place on paper towel to drain and serve.