Recipe by Emily
"This is a great alternative to the standard salmon patty recipe using couscous, spinach, and cumin for an exotic flavor."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (14.75 ounce) can
red salmon, drained
1 (10 ounce) package
frozen chopped spinach - thawed, drained and squeezed dry
egg yolks, beaten
ground black pepper
FIVE STARS AND THEN SOME! This is absolutely perfect!! My meals are low-carb so I took a chance and left out the couscous. Great move on my part; these turned out fabulous! My other changes: 2 whole eggs instead of yolks, sugar-free orange breakfast drink instead of juice (it's all I had) and baked instead of fried. I used the advice of a previous reviewer and let the mixture sit in the fridge for about 40 minutes before shaping into patties and that made them hold together very well. I sprayed a foil-lined pan and baked at 375 F for 25 minutes then let the patties rest for about 7 minutes while I threw together a salad. The mayo is great, too! It's so rich and flavorful that you need only a bit to dress up the patty. By the texture of the baked patties, I'd say these would freeze well. In which case, you'll find dozens of these in my freezer at any given time! Addendum: Tried freezing without success. They fell apart during re-heat, lost flavor and became chewy. Still, they're not much work so making them fresh isn't a big deal.
This recipe was a disaster!!! All of the cakes fell completely apart (and, yes, the oil was hot enough) and I ended up with a bowl of browned salmon cake hash instead of beautiful patties. :-(
Nevertheless, this recipe gets 3 stars instead of 1 star because, when I tasted the "hash", it was delicious. Go figure! I'm takin this "Moroccan Salmon Hash" to a friend's house for a Moroccan dinner tonight. No kidding!
P.S. I didn't bother to make the Garlic Mayo. :-)
These were SO good!!!!! I will be making them VERY often! The Garlic mayo wasn't for me however- next time I'll make some tzatziki. Thanks for this recipe! EDIT- I just made these again (a week later) but instead of making patties I BAKED the mixture in a cake pan for 20 minutes (at 350) then cut into pieces I put on toast with the garlic mayo. BEST LUNCH EVER! Even my 3 year old ate his all gone!
Excellent! I cut the recipe in half because I knew there's no way my husband is eating fish. I cut everything in halt exactly, except for the salmon I used a 6 oz. pouch (no draining) because they were on sale for $1. It was delicious! Non-dairy for me (lactose intolerant). It did not taste fishy at all to me. I made 6 very neat little patties. I make my patties by spraying a 1/4 measuring cup with Pam, then stuffing the mixture in, then plopping it out into the pan. All come out in uniform shape. Exellent! Will make again.
A really good recipe that can be a jump-off for other cakes of this type. We used fresh salmon instead of canned, one whole egg, a little less spinach, and added extra garlic to everything, as well as a pinch of cayenne and about half a tsp of ground corriander. I also scaled it down to serve two, as it's just my husband and I eating. I didn't have orange juice on hand and just added a squirt of lemon juice to the cooking water for the couscous. Minor alterations, really, and these came out fantastic -- the couscous is wonderful because it forms a nice crispy crust on the outside of the patty, but is creamy inside. Delicious!
amazing! these were easy to make and came out beautifully. I did use 2 whole eggs instead of just the yolks. I also used more olive oil than was called for because my cakes kept soaking it up! next time I will quickly saute the garlic before adding it to the salmon mix because the raw garlic taste was a little strong for me at times. the mayo was good and I think once the garlic is toned down in the patties, the mayo will be just the right touch.
Excellent! Even my picky sister loved these. I used fresh spinach cut up very small, and cut back to one large egg. I try to stay away from frying, so instead I baked them in muffin tins! Grease the pans, and as they start to brown on the top (20 minutes or so usually) take them out and let them cool for 15 mins or so before getting them out of the pan. These freeze and reheat incredibly well, so each time I make them I double the recipe and freeze half for lunches. Thanks for sharing!
ETA: I am using lemon or lime juice now instead of the orange. I found we couldn't taste the orange juice, but when I use 2 cups of couscous with 2 1/2 cups of water, I substitute the 1/2 cup for other citrus. It's awesome that way.
These were fantastic! My husband and I both loved them. I did add a bit of cayenne pepper to make it more spicy, but other than that, stuck to the recipe exactly.
I chilled both the mayo & the patty mixture for about an hour before cooking them. Will be making this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Moroccan Salmon Cakes with Garlic Mayonnaise
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 418
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make quick-and-easy fish cakes with fresh salmon.
Canned wild salmon is the key to these simple and amazing fish cakes.
Simple salmon cakes with fresh dill and green onions fry up golden brown.