Salmon, Dill and Red Pepper Cakes
2 cups flaked cooked salmon
2/3 cup dried bread crumbs
1/4 cup finely chopped roasted red peppers, patted dry
2 green onions, finely chopped
3 tbsp finely chopped fresh parsley
2 tsp finely chopped fresh dill
1 tsp lemon zest
1/2 tsp salt
1/4 tsp pepper
1 egg, beaten
3 tbsp mayonnaise
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 clove garlic, minced
Canola oil spray
Lemon wedges, for serving
- Preheat BELLA Air Convection Fryer to 350˚F
- In large bowl, mix together salmon, bread crumbs, roasted red peppers, green onions, parsley, dill, lemon zest, salt and pepper. Stir together egg, mayonnaise, Dijon mustard, Worcestershire sauce and garlic. Add to salmon mixture; mix until well combined.
- Divide into 8 portions and shape into 1-inch thick cakes. Place half of the cakes in basket of BELLA Air Convection Fryer and spray with canola oil. Air fry, turning halfway through, for about 10 minutes or until golden brown. Repeat with remaining cakes. Serve with lemon wedges.
Tip: Serve with a drizzle of sour cream or yogurt if desired.
Per 1 cake