Zucchini Salmon Cakes Recipes

ZUCCHINI PATTIES

Steps:

• In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
• Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

PALEO & WHOLE30 SALMON CAKES WITH ZUCCHINI (NUT FREE, KETO)

Steps:

• Place grated zucchini in a colander and sprinkle evenly with 1/4 tsp sea salt. Toss together gently.
• Let it sit for 15 minutes, then use your hands to squeeze out all the liquid.
• Place in a mixing bowl with 1/2 tsp of seal salt and the rest of the ingredients, except coconut oil.
• Use a 1/4 cup measurement to gather the mixture into patties about 1/2 inch thick.
• Heat 1 tbsp of coconut oil in a skillet over medium heat. Cook the cakes for 3-4 minutes per side until golden, adding more oil as you go.
• Serve with your favorite sauce.

ZUCCHINI-SALMON CAKES

Steps:

• Combine first 6 ingredients in medium bowl. Add half each of the mayo and garlic; mix well. Shape into 12 (1/2-inch-thick) patties. Refrigerate 30 min.
• Cook patties, in batches, in large nonstick skillet sprayed with cooking spray on medium heat 8 min. or until golden brown on both sides, turning carefully after 4 min.
• Mix remaining mayo and garlic until blended. Serve with salmon cakes.

SUMMER SALMON CAKES WITH ZUCCHINI FENNEL SLAW

Steps:

• Whisk together mayonnaise, 1 teaspoon lemon juice, chives, mustard, cayenne, and 1/4 teaspoon each of salt and pepper in a medium bowl.
• Stir together salmon, crackers, 3/4 cup zucchini, and half of mayonnaise mixture in another bowl.
• Add fennel and remaining zucchini and lemon juice to mayonnaise mixture in medium bowl and toss to combine slaw.
• Form salmon mixture into 2 (3-inch) patties. Heat oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total.
• Serve with slaw.

SALMON ZUCCHINI PATTIES

Steps:

• 1. In a large bowl mix the egg and milk together.
• 2. Add all the rest of the ingredients to the egg mixture except for the salmon and 1/4 cup of bread crumbs.
• 3. Mix together well, then add salmon and bread crumbs. Mix together well.
• 4. Divide into 5 or 6 balls, and roll each ball in the remainder of the bread crumbs. Flatten them out to make patties.
• 5. In a large non stick skillet, add the olive oil and heat pan to medium. Add the patties, and cook 3 to minutes on each side or until nicely browned.
• 6. Serve with Lemon slices.

ZUCCHINI CAKES WITH SMOKED TROUT

Steps:

• Place zucchini in colander set over bowl; sprinkle with salt and toss to coat. Place small plate atop zucchini to weigh down. Let stand 30 minutes to drain.
• Squeeze zucchini as dry as possible in kitchen towel. Transfer zucchini to medium bowl. Stir in flour, Parmesan, and shallot, then stir in beaten egg mixture and pepper.
• Line large rimmed baking sheet with parchment paper. Brush large nonstick skillet with enough oil to coat; heat over medium-high heat. Working in batches, drop zucchini mixture into skillet by scant 1 tablespoonfuls, spacing apart. Using spatula, flatten cakes to 2-inch rounds. Cook until golden on bottom, brushing skillet with more oil as needed between batches, about 1 to 1 1/2 minutes per side. Transfer cakes to prepared baking sheet. DO AHEAD: Can be made 1 day ahead. Cool completely, then cover and chill. Rewarm uncovered in 325°F oven until heated through, about 10 minutes.
• Place warm zucchini cakes on platter. Top each with small dollop of sour cream and piece of smoked trout. Sprinkle with chopped dill and serve.