Salmon patties made with flour—each bite has flaky salmon and a crunchy top crust Thats exactly what youll have. These Salmon cakes are without a doubt the best you’ll ever have. They are made with pink salmon caught in the wild and canned.
Salmon cakes make for a tasty and protein-packed meal. Their rich, savory flavor pairs perfectly with fresh veggies or grains. Best of all, salmon cakes come together in just minutes. However, many classic salmon cake recipes call for eggs as a binding agent. Is it possible to make delicious salmon patties without eggs? Absolutely!
In this article, we’ll explore 12 ingenious egg substitutes for flawlessly shaped, non-falling-apart salmon cakes. With options from chia seeds to mashed potatoes, you’ll find plenty of ideas for eggless salmon cake success.
Seed and Nut Meal Binders
Seeds and nuts turn into meals when ground up. Because they naturally stick together, these meals are great to use instead of eggs in salmon cakes. Try these seed and nut meals:
1. Flaxseed Meal
Flaxseed meal mimics eggs Simply mix 1 tablespoon meal with 3 tablespoons water Let sit for 5 minutes until thickened,
2. Chia Seed Meal
Like flaxseed meal, chia seeds turn into a gel when hydrated. Use a 1:3 ratio of chia meal to water.
3. Almond Meal
With its high fat content, almond meal locks moisture in. Replace 1 egg with 1 tablespoon almond meal.
4. Sunflower Seed Meal
Grind sunflower seeds into a meal. Sunflower seed meal works just like almond meal as a binder.
Starchy Binder Swaps
Starches have natural sticking power. Try these starchy egg replacers in your salmon cakes:
5. Mashed Potato
Mashed potato makes salmon cakes super tender. Use 1⁄4 cup potato per egg replaced.
6. Rolled Oats
Processing rolled oats into a flour gives binding action. Use 1⁄4 cup oat flour per egg.
7. Breadcrumbs
Panko or fresh breadcrumbs lend crispy texture and moisture absorption. Use 1⁄4 cup per egg.
8. Cornstarch
A little cornstarch moistens and binds. Substitute 1⁄2 tablespoon cornstarch for 1 egg.
Bean and Legume Binders
Beans and legumes purée into a sticky paste that adheres salmon cakes. Consider these options:
9. Cooked Lentils
Blend cooked lentils with water into a sticky paste to replace eggs.
10. Canned Bean Purée
Chickpeas, white beans or black beans purée into a substitute. Use 1⁄4 cup purée per egg.
11. Hummus
Smooth hummus makes an easy binder. Swap 1⁄4 cup hummus for 1 egg.
12. Tofu
Silken tofu blends into a creamy binder. Use 1⁄4 cup blended tofu per egg.
With a mix of seeds, starches, legumes and more, you have ample eggless binding options for your salmon cakes. Now it’s time to get mixing and frying up flawlessly shaped, eggless salmon patties. Enjoy the ease of these quick protein cakes minus the eggs!
How long will Salmon Patties last in the fridge?
If you store canned salmon patties in a container that doesn’t let air in, they will last for 5 to 6 days in the fridge.
Pro Tip: Re-heating frozen, thawed patty will make them lose the crispness. The re-heated salmon patties wont be as crispy as the fresh made ones.
Love Salmon? Dont miss these easy Salmon Recipes.
Salmon Patties with Canned Salmon
The outside is very thin and crispy, and the inside is soft, juicy, and full of goodness. This is what makes these canned Salmon patties taste the best!.
First, let me tell you the best thing about this easy salmon cake recipe: it’s instant, quick, easy, and cheap.
These easy Salmon Patties will make you believe that you can make incredible quick dishes with pre-cooked fish.
Yes, canned Salmon is pre-cooked & can be used directly from the can after draining out the water.
If you’ve never had canned salmon before, don’t miss this recipe. These Old-Fashioned Salmon Patties are the best thing ever.
This Best Salmon Patties recipe will give you so much confidence to explore several other canned fishes too.
If you want you may swap the canned Salmon with fresh Salmon.
But if you use canned salmon, you won’t lose any of the juicy goodness. I guarantee .
Salmon Croquettes/ Salmon Patties| No Eggs
FAQ
What to substitute for egg in salmon patties?
How do you keep salmon patties from falling apart?
How do you get the fishy taste out of salmon patties?