Get ready to transform your dinner routine with these mouthwatering Salmon Shrimp Cakes that bring the vibrant flavors of Mexico right to your plate! Imagine crispy, golden-brown patties packed with succulent salmon and tender shrimp, bursting with zesty spices that will make your taste buds dance. Whether you're looking for a quick weeknight meal or an impressive appetizer for your next gathering, these Mexican-inspired seafood cakes are about to become your new culinary obsession.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb salmon, cooked and flaked
- 1/2 lb shrimp, peeled and chopped
- 1/2 cup breadcrumbs
- 1/4 cup cilantro, chopped
- 1 egg, beaten
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Oil for frying
Instructions
- Begin by preparing your ingredients. Ensure the salmon is cooked and flaked into small pieces. Peel and chop the shrimp into small chunks, about the same size as the flaked salmon.
- In a large mixing bowl, combine the flaked salmon and chopped shrimp. Add the breadcrumbs, chopped cilantro, and the beaten egg. This will help bind the mixture together.
- Sprinkle in the cumin, chili powder, salt, and pepper to taste. Mix all the ingredients thoroughly until they are well combined. You can use your hands or a spatula for this step.
- Once the mixture is combined, form it into small patties, about 2-3 inches in diameter. You should be able to make around 8-10 cakes, depending on the size.
- Heat a skillet over medium heat and add enough oil to cover the bottom of the pan. Allow the oil to heat for a minute or two.
- Carefully place the salmon and shrimp cakes into the hot skillet, making sure not to overcrowd the pan. You may need to cook them in batches.
- Cook the cakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a spatula to carefully flip them to avoid breaking.
- Once cooked, remove the cakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
- Serve the salmon shrimp cakes warm, garnished with additional cilantro or a squeeze of lime, if desired. They pair well with a side of avocado, salsa, or a fresh salad.
Tips
- Pat your seafood dry before mixing to ensure your cakes hold together and get a crispy exterior.
- Don't overmix the ingredients - this can make the cakes tough and dense.
- Use a cast-iron skillet if possible for the best golden-brown crust.
- Make sure your oil is hot enough (around 350°F) before adding the cakes to prevent them from becoming greasy.
- If the mixture seems too wet, add a few extra breadcrumbs to help bind the ingredients.
- For extra flavor, try adding a splash of lime juice or a dash of hot sauce to the mixture.
- These cakes can be prepared ahead of time and refrigerated for up to 2 hours before cooking, which helps them set and hold their shape.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 35g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 180mg
