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Course: Main Course, Side Dish
Cuisine: American
Keyword: Canned Salmon, horseradish, shrimp

Ingredients

Salmon and Shrimp Cakes

  • 2 7.5 oz Cans ThinkPink and/or Redhead Traditional
  • 1/2 LB Small Bay Shrimp Preferably wild caught from Oregon
  • 2 eggs
  • 1 Cup green peas Canned, Frozen or Steamed Fresh
  • 3/4 Cup green onions Thinly sliced
  • 1/3 Cup mayonnaise or Vegannaise
  • 2 Cups Panko Breadcrumbs Divided
  • 2 TBL fresh tarragon (or 2 tsp dried) Minced
  • 2 TBL Vegetable or Avocado Oil
  • Salt and Pepper To taste

Double Radish Sauce

  • 1/3 Cup Light Sour Cream
  • 1 1/2 Cup Red or Daikon Radishes Shredded
  • 1 1/2 TBL horseradish Cream Style

Instructions

  • Using a food processor, pulse shrimp until finely minced.
  • Put the minced shrimp to large bowl and add salmon, eggs, peas, scallion, 1 cup of the bread crumbs, mayonnaise, tarragon, and salt& pepper. Stir well.
  • Divide into 12 portions, shape into cakes and coat with reserved breadcrumbs.
  • Heat large skillet over medium high, then add 1 TBSP oil. Reduce heat to medium, brown patties cooking about 4 minutes per side or until golden brown. Don’t crowd the pan. Keep patties warm in 250 degrees oven and then cook remaining.

Double Radish Sauce

  • In small bowl mix together shredded radish, sour cream and horseradish. Season with salt and pepper.

Notes

These cakes freeze beautifully. Make a double batch and securely wrap the uncooked cakes and freeze. Bake at 425 degrees for 20 minutes or heat them in a lightly oiled frying pan.
Tried this recipe?Let us know how it was!