Salmon & White Bean Party Puffs – …and Five eBookFoodie Party Food Favorites recipes!
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 and bean 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!
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 creating this recipe, I have started putting pureed white beans in my salmon cakes too! Click “Jump to Recipe” below or scroll down.
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 crackly on the outside, and have bits of brown on them.
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 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 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 and White Bean Party Puffs
- 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
- dish or plate for panko coating.
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 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
- 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)
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.