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Cooking With Chef Hermann: Smoked Salmon-Butternut Squash Cakes

Smoked Salmon-Butternut Squash Cakes


  • 4 oz. smoked salmon, hot or mild
  • 1 C butternut squash shredded
  • 1 egg
  • 2 TB Mayonnaise
  • 3TB Chickpea flour
  • ½ tsp granulated garlic
  • ½ tsp onion powder
  • ½ tsp salt
  • 1 tsp parsley
  • Oil for frying-about 1 inch in heavy pan
  • Garnish: ¼ C whole milk yogurt or sour cream mixed with a pinch of dill


Mix ingredients together and form into patties. Chill.

Heat oil in heavy pan to medium high heat.  Fry the cakes until golden brown, flipping once.