Salmon Cakes
Kristen
ingredients
- 1 cup panko bread crumbs
- 1/2 cup celery, chopped
- 1/3 cup chopped fresh cilantro (or parsley)
- 1/4 cup onion, chopped
- 1 egg
- 1 TBSP Tabasco sauce
- 1 TBSP fresh lemon juice
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1 lb fresh salmon (or thawed frozen fillets), diced
- 2 TBSP vegetable oil
directions
- 1
Process the first 9 ingredients in food processor until the vegetables are minced.
- 2
Combine the salmon with the vegetable mixture, then form it into 8 cakes on a parchment-lined baking sheet using a 1/3 cup measure. Lightly press into 1” thick patties, cover, and chill for at least 30 minutes. Preheat oven to 400 degrees.
- 3
Heat the oil in an ovenproof sauté pan over medium-high. Add cakes and fry for 2 minutes
- 4
per side or until browned. Transfer pan to the oven to cook cakes through, 2-4 minutes.
notes
Serve with Creamed Asparagus
Source: Kristen
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