Salmon White Bean Cakes
Golden, crispy on the outside, tender on the inside, these Salmon and White Bean Cakes are a fast, nutritious meal. Packed with protein, fiber, and heart-healthy fats, they’re perfect for a weeknight dinner or a make-ahead lunch. Simple ingredients and quick cooking make them a kitchen favorite for busy days.
Equipment
- 1 medium bowl
- 1 fork or potato masher
- 1 nonstick skillet
- 1 spatula
- Measuring Cups and Spoons
Ingredients
- 1 pouch 3 oz salmon, drained (e.g., Safe Catch)
- ½ cup cannellini beans drained and rinsed
- 1 large egg
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt to taste
- Pepper to taste
- 1 –2 tablespoons oil for cooking
Instructions
- Prepare the Salmon: Open your 3-ounce salmon pouch and carefully drain any excess liquid. Transfer the salmon into a medium mixing bowl. Using a fork, gently flake the salmon into small pieces, ensuring there are no large chunks remaining. Take care not to mash it too fine—small, tender flakes provide texture and make the cakes more satisfying.
- Mash the Cannellini Beans: Drain and rinse ½ cup of cannellini beans thoroughly under cold water. Add the beans to the bowl with the flaked salmon. Using a fork or a potato masher, mash the beans together with the salmon until the beans are completely broken down and fully incorporated. The mixture should become a cohesive, slightly chunky paste that will hold together when forming patties.
- Combine Dry Ingredients: Add ¼ cup of breadcrumbs, ¼ cup of grated Parmesan cheese, ½ teaspoon garlic powder, and ½ teaspoon onion powder to the salmon-bean mixture. Sprinkle in a pinch of salt and freshly ground black pepper to taste. These ingredients add flavor, binding power, and a hint of savory richness. Mix thoroughly until every component is evenly distributed.
- Incorporate the Egg: Crack one large egg into the mixture. The egg acts as a natural binder, helping the cakes hold their shape during cooking. Stir gently but thoroughly until the egg is fully absorbed into the mixture, forming a uniform batter-like consistency. If the mixture feels too wet, add a teaspoon of breadcrumbs at a time until it holds together comfortably in your hands.
- Form the Patties: Lightly oil your hands to prevent sticking. Take approximately 1.5 tablespoons of the mixture and roll it into a ball. Then, gently press it into a compact, round patty about 1/2 inch thick. Repeat this process with the remaining mixture, forming evenly sized patties to ensure consistent cooking.
- Preheat the Skillet: Place a nonstick skillet over medium-low heat and add 1–2 tablespoons of cooking oil to coat the bottom. Allow the skillet to heat gradually; a properly preheated pan ensures the cakes will develop a golden, crispy crust without sticking. You can test the heat by sprinkling a tiny drop of water—it should sizzle gently.
- Cook the First Side: Carefully place the patties in the preheated skillet, leaving a little space between each one. Let them cook undisturbed for 5–8 minutes, or until the edges appear firm and golden brown. Resist the urge to move them too soon, as this can break the patties apart. This slow cooking allows the flavors to meld and the cakes to crisp nicely.
- Flip and Cook the Second Side: Once the first side is golden and firm, use a spatula to gently flip each patty. Cook the opposite side for an additional 3–5 minutes, or until evenly golden and cooked through. Both sides should have a crisp exterior while remaining tender inside.
- Remove and Rest: Carefully transfer the cooked patties to a plate lined with paper towels to absorb any excess oil. Allow them to rest for a few minutes. This brief resting period helps the patties firm up slightly, making them easier to handle and enhancing their flavor.
- Serve and Enjoy: Serve your salmon and white bean cakes warm, either on their own, with a fresh salad, or alongside your favorite dipping sauce. They’re perfect as a quick weeknight dinner, a healthy lunch, or even as a protein-packed snack. Garnish with a sprinkle of fresh herbs or a squeeze of lemon for an extra burst of flavor.
Notes
- For best results, use a high-quality canned or pouched salmon with minimal bones. Skinless varieties create a smoother texture.
- When mashing the beans, aim for a mostly smooth consistency but leave some small bean pieces for added texture.
- Adjust seasoning gradually; the Parmesan cheese adds saltiness, so taste before adding extra salt.
- Medium-low heat is crucial: cooking too high may brown the cakes too quickly while leaving the centers undercooked.
- If the mixture feels too sticky, add extra breadcrumbs one teaspoon at a time to achieve a firm but moist consistency.
