Salmon & White Bean Party Puffs – …and Five eBookFoodie Party Food Favorites recipes!

Salmon Bites

Because It’s Finally Party Time!

Who is ready for some bite-sized party food! I know I am! You’ll love these crispy salmon puffs! They are really easy to make. I use leftover salmon and they are wonderful. They are small and cook quickly! You can make these tasty crispy salmon puffs into salmon cakes or burgers also.

I’m in love with my new donut-hole pan that I got from Pampered Chef! I’ve been using it for sweet and savory treats for our small family get-togethers (now that we’re all vaccinated.) I’ve made donut holes, Brazilian Cheese Bread Bites, and now my new favorite, Salmon and White Bean Party Puffs! If you can pick up a Pampered Chef donut-hole pan, they are great, or find one like this.


I’ve scoured my recipes and decided that these recipes below make great party foods! (Scroll down for the Salmon Puff recipe.) Eventually, I might create a “Party Foods” page, but in the meantime, here are the top 5 party foods that I’ve been cooking up lately!

Pretty Salmon Party Puffs

Salmon & White Bean Party Puff Bites – These Salmon & White Bean Party Puffs are delightful! Crunchy on the outside and soft on the inside! I started with my Quick and Easy Salmon Cakes recipe and added some cannellini beans to stretch the ingredients to make more Salmon Bites. You won’t even know there are beans in these puffs, and the flavor is wonderful! Since I created this recipe, I have started putting pureed white beans in my salmon cakes too! Click “Jump to Recipe” below or scroll down.

Jump to Recipe
Brazilian Cheese Bread Aka cheesy poofs

Brazilian Cheese Bread Bites – I recently made Brazilian Cheese Bread in my donut-hole pan, and not only were these cheesy, cheesy poofs cheesy and delicious, but they were bite-sized and adorable. They cook up very quickly and are done when they are crackly on the outside, and have bits of brown on them.


Arayes with Greek yogurt and hummus

Ara-YES – A Restaurant favorite that I can’t ever seem to replicate exactly, but my version is pretty darned good!
TIP: Make the meat filling ahead of time, then on party day stuff the pitas and grill until crispy.


Raspberry White Balsamic Vinegar Glazed Pearl Onions

Raspberry or Pear Infused White Balsamic Glazed Pearl Onions – These sweet and tangy onions are great served with or on burgers! I’ve taken my sliced onion version to a couple of get-togethers and they were a hit! I use the same recipe for the sliced onions, except I swap the whole, fresh onion slices with frozen pearl onions and omit the water.
TIP: I don’t recommend using fresh pearl onions. I tried it and no matter what tricks I tried, peeling them was way too time-consuming. Trust me, use the FROZEN pearl onions! Remember to omit the water!recipe link here


Cilantro Lime shrimp on garlic toast

Cilantro Lime Shrimp Ciabatta – Cook up a batch of my Cilantro Lime Shrimp on a sheet pan or in a large cast-iron pan. Slice up a baguette and toast the slices until crusty and brown. While still warm, rub the toast slices with a garlic clove and give them a drizzle of olive oil. Top each toast with a juicy shrimp, some jalapeño slices if you used them, and some of the delicious crunchy topping.
Use this recipe!


Salmon Bites

Salmon and White Bean Party Puffs

ebookfoodie
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!
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Prep Time 15 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer, Main Course, Snack
Cuisine American
Servings 12 about 2 each
Calories 63 kcal

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

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)
  • cup Ritz or Club (stack sized) butter crackers Crushed
  • ¼ tsp Baking powder
  • ¾ cup Cannellini 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

  • 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.)
    Red Palm Oil Prepared Pan
  • 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.
    Smashed drained white beans
  • 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.
    Salmon Cake Mixture
  • 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!
    form salmon mixture into balls
  • 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.
    Coat salmon cakes in seasoned panko
  • 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.
    Flip the salmon puffs when they are browned

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. 
    Zest the lemon add to yogurt
  • 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.
    Sriracha Lemon Yogurt Dipping Sauce

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
Keyword air fryer, bake, easy, four-ingredient, fry, leftover salmon, leftover salmon recipe, mealthy, party bites, party foods, quick, salmon, salmon cakes, salmon sunday, weeknight, weeknight salmon cakes
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