Crispy Salmon Spheres

I made up this recipe one weekend while scouring through our pantry for whatever was available, and the idea for crab cakes came to mind. After obviously not having fresh crab, I moved onto something more “in my budget”. It’s a simple recipe that turns basic canned seafood into a great crunchy treat. I made them into golf ball sized spheres but you can flatten or mold however you like….
  • 1 16oz. can salmon
  • 2 cans solid white albacore tuna
  • 1 cup panko bread crumbs
  • 1 tsp cayenne pepper
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper
  • 2 eggs
  • bottle of vegetable 0r canola oil

Drain the tuna and salmon and mix them with 3/4 cup of panko crumbs, 2 eggs, and the rest of the dry ingredients, making sure to save 1/4 cup panko for coating. Mix it all up with your hands to break it all down and begin forming into whatever shape you want.

Fill a saucepan with enough oil to submerge the salmon cakes and heat to medium high. While the oil is heating, roll the salmon spheres in the remaining panko crumbs until surrounded by deliciousness. Carefully drop them into the oil being careful not to overcrowd the pan and lower the oil temp. Let them fry about 2 1/2 to 3 minutes or until crispy golden brown šŸ™‚

Pull out (twss) of the oil and set on a paper towel to drain off any extra oil. Eat over leafy greens or just dip into you favorite sauce. Try out the caper sauce too, mmmmmm.

 

 

Katy’s Caper Sauce

  • Ā 1 Cup mayo
  • Ā 1 Cup sour cream
  • Ā Juice of 1 lemon
  • Ā 2 tbsp capers
  • Ā salt and pepper to taste
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