Salmon and White Bean Party Puffs
These puffy crispy salmon bites are a party pleaser! The white beans make them creamy on the inside, and helps stretch the salmon for budget friendly salmon bites! They are easy to whip up and since they are small, they cook up in no time at all! I use my vintage deviled egg plate to serve these up!*As an Amazon Associate, I earn from qualifying purchases.
Equipment
- donut hole pan or cookie sheet. Or use an air fryer, or a cast Iron pan or skillet to fry in.
- mixing bowl
- fork, or mini chopper
- spoons or scoop
- zester - optional
- dish or plate for panko coating.
- spatula
- parchment paper if using sheet pan
Ingredients
For the Salmon Cakes
- 8 ounces Salmon - cooked 8-10 oz of leftover cooked salmon, strained pouches or canned (add salt and pepper if needed)
- ⅓ cup Ritz crackers Club or butter crackers like these - Crushed
- ¼ tsp Baking powder
- ¾ cup canellini beans Pureed or smashed with a fork, cooked cannellini beans, like these, or cook your own from dried.
- 1 Egg
- 1 Egg white (Whisk the egg and 1 egg white together well)
- ½ cup Panko Seasoned with salt & pepper. Optional, add garlic or onion powder or Weber Garlic Sriracha seasoning!
- 1 tbsp red palm oil Or any oil for the pan (red palm oil adds great color!)
- Spray cooking oil Optional
Optional Dipping Sauce
- ⅓ cup Greek yogurt I really like Greek Gods plain yogurt!
- ½ tsp Lemon zest
- 2 tbsp Lemon juice
- ½ tsp Sriracha (Optional)
- Lemon wedges (Optional)
Instructions
For the Salmon Cakes
- Prepare a donut-hole pan by oiling the "holes" with oil, I like red palm oil. (or line a cookie sheet with parchment paper, or prepare your air-fryer basket.)
- Preheat oven to 450°
- Whisk the egg and egg white together for about a minute.
- Add pureed or smashed white beans to the mixing bowl.
- Taste your salmon and add salt and pepper if needed. Use your hands to break up the leftover salmon into flakes and add to the bowl.
- Add the crushed butter crackers and baking powser and stir together gently with a fork.
- To a plate, add ⅓ cup of Panko bread crumbs and season with salt and pepper. (Optional, add some dried parsley or garlic powder, or onion powder or other seasoning if you want!)
- Shape the salmon mixture into small balls, or use a small scoop. (About 1 & 1/2 tbsp each) These will fit into a donut-hole pan perfectly!
- One at a time, roll the balls gently into the Panko breadcrumbs and place in the greased donut-hole pan or on a pan lined with parchment.
- Gently spray the tops with cooking oil. This will help brown and crisp the salmon puffs tops.
- Bake the puffs at 450° for about five minutes, or until lightly golden on the bottom. Flip and cook another 2-5 minutes, or until they are lightly browned on both sides. When you press lightly with a finger, they should not be squishy.
For Optional Dipping Sauce
- Add ½ - 1 cup greek yogurt (or mayonnaise) to a small bowl.
- Zest one lemon, and add a pinch of the zest to the bowl. (Reserve the rest of the zest, I keep mine in zipper bags in the freezer to use as flavor bombs in other recipes.)
- Squeeze the juice from half a lemon into the bowl.
- Add a small squeeze of sriracha, about 1/2 to 1 tsp or more depending on how spicy you would like it. Stir and taste, add a sprinkle of salt and pepper.
Notes
The nutritional value indicated for this recipe is for “oven-baked" puffs and does not include calories for the optional yogurt sauce. Feel free to pan-fry or air fry, or even deep fry!
This recipe is adapted from my quick and easy four-ingredient salmon cakes recipe. That recipe was based on my Granny, Evelyn's tuna cake recipe. My Gran will be 102 years old this summer! One of my fondest memories of dinner at Granny's is of watching her make her Tuna Cakes. She could turn a simple can of tuna into a family meal!
Nutrition
Calories: 63kcalCarbohydrates: 4gProtein: 6gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 24mgSodium: 62mgPotassium: 126mgFiber: 1gSugar: 1gVitamin A: 28IUVitamin C: 1mgCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!