Butternut Squash & Salmon Cakes | Recipe | Town & Country Markets
A new take on traditional crab cakes, this recipe is a savory fusion of salmon and butternut squash, offering a scrumptious and health-conscious meal.
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Cooking tools:
- Steamer basket
- Kitchen scale
- Oven
- Baking sheet
- Parchment paper
- Aluminum foil
- Mixing bowl
- Fork
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Pot
- Colander
- Can opener
Ingredients
- 1/4 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley, divided
- 12 ounces salmon, cooked and cooled (or 2–6 ounce cans salmon, drained)
- 1/3 cup thinly sliced green onions
- 1 cup butternut squash, steamed and mashed
- 2 eggs, beaten
- 1/4 cup flour
- 1 tablespoon avocado or olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
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