Salmon Cakes
Dayna
Lighter than your traditional dense salmon cake.
ingredients
- 1.5 lbs store-bought cooked salmon fillet, skinned and chlled.
- 3 cups panko (Japaneese-style bread crumbs)
- 6 scallions, green and white parts chopped separately
- 2 small ribs celery, finely chopped
- 1/4 cup flat-leaf parsley
- 2/3 cup plus 1/2 cup mayonnaise
- Salt and black pepper
- 1/4 tsp cayenne pepper
- 4 large eggs, beaten
- 6 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
directions
- 1
1. Flake the salmon into a large bowl. Using a fork, mix in 1/2 cup panko, the scallion whites, the celery, the parsley, 2/3 cup mayo, 1/2 tsp salt, black pepper, and the cayenne pepper. Refrigerate for 30 minutes.
- 2
2. Form the mixture into 8 patties, about one inch thick. In a bowl, mix the remaining panko with 1 teaspoon salt. Coat the patties with panko, then the eggs, then the panko again.
- 3
3. In a heavy skillet, heat half of the olive oil over medium heat. Add 4 patties at a time and cook until golden brown, about 3 minutes per side. Drain on paper towels. Repeat with remaining patties.
- 4
4. Combine the remaining mayo, vinegar, and scallion greens; season with salt and pepper. Serve the patties 2 per dish, with sauce on the side.
Source: Dayna
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