• 2 cups oats
  • 3 eggs beaten
  • 1/4 cup fresh parsley
  • 1/4 cup chopped green onions
  • 1 tsp dill weed
  • 1 tsp lemon juice
  • 1/4 tsp ground black pepper
  • 2 cans salmon (213g each)
  • 2 TBSP butter


  1. In a large mixing bowl, place 2 cups oats. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.
  2. Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick.
  3. Place salmon cakes onto baking sheet, cover and place in fridge for 1 hour
  4. In a large pan, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.


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