Sriracha Salmon Cakes with Spicy Aioli
Easy, Budget Gourmet
These salmon cakes are all the things I value in a recipe: high in protein, easy to make, and budget friendly. Whip some up in a jiff!
1 small can or pouch salmon ( I used chicken of the sea sriracha flavor but you can mix regular with your own sriracha sauce, obviously)
.33 cup breadcrumbs, plus a little extra to coat the outside of the patty
1 large egg
2 teaspoon sriracha sauce (don’t add extra if you use the flavored salmon)
A large pinch of chopped green onion
2 tbsp butter or oil (I use smart balance light)
Heat butter on medium to avoid reaching the butter’s smoke point. Combine all ingredients (except butter) in a bowl and mix well. Form into two small cakes. Pat the outside with an extra dab of breadcrumbs for extra crunch. Cook for about 4 minutes per side until desired golden brown deliciousness is achieved.
Cooking away in my Le Creuset heritage collection enameled cast iron in the color quince.
I also mixed about a tablespoon of plain Greek yogurt with a teaspoon of sriracha and a pinch of garlic for a spicy aioli-type dipping sauce. I served with quinoa and steamed broccoli.