Ingredients
Scale
2– 6oz cans of salmon or tuna (preferably packed in water)
1 egg
1 T Old Bay Seasoning
3 scallions, sliced
2 T chopped cilantro or parsley
1/3 cup panko bread crumbs
4 t olive oil for frying
Instructions
- Drain liquid from each can of fish and place in a medium sized bowl. Flake with a fork. Add eggs and stir to combine. Add Old Bay Seasoning (or alternate spice mix, see blog post), plus scallions, and cilantro or parsley. Stir to combine.
- Stir in bread crumbs until just combined. Divide fish cake mixture into four equal balls. Using hands, press balls firmly to create four patties.
- Heat 2 t. of olive oil in ceramic or nonstick pan over medium high heat. Place fish cakes in pan and cook until golden brown, 3 to 4 minutes. Add remaining 2 t. olive oil. Flip fish cakes over and cook for an additional 3 minutes.
- Remove from pan and serve immediately. (Delicious with a squeeze of fresh lemon juice!)