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Salmon Cakes
Ingredients:
1 Fillet of Baked Salmon (boned and flaked)
1 tsp. Onion Powder
1 tsp. Garlic Powder
1 tsp. Salt
1 tsp. Black Pepper
2 tbls. Dried Parsley
1/2 tsp. Cayenne Pepper Powder
2 tbls. Lemon Juice
4 Eggs
1/2 C. Bread Crumbs for filling (maybe more, maybe less)
1/2 C. Bread Crumbs for coating/crust
4 tbls. Butter
Directions:
1) Bone and flake salmon in large mixing bowl.
2) Add seasonings and mixed until evenl coated.
3) Slowly add bread crumbs while stirring. Add in just enough to coat
salmon. Stop adding bread crumbs if they start collecting in the
bottom of the bowl.
4) In small bowl, beat eggs and mix in lenmon juice.
5) Slowly pour in lemon egg mixture while gently kneading with your
hands. Add just enough egg mixture that the salmon mixture bind
together into a ball.
6) Scoop out about 1/4 C to 1/2 C of the salmon mixture and press into
a small ball and then press into a flat cake/pattie. Repeat for
remaining salmon mixture.
7) Heat a skillet on medium to medium low. Once skillet is hot, melt
enough butter to coat the bottom of the skillet.
8) Pour the coating/crust bread crumbs into a small flat bowl.
9) Coat the salmon patties in bread crumbs by laying them in the bread
crumbs and gently pressing down, then flipping and repeating on
recerse side.
10) Place salmon cakes/patties in the buttered hot skillet and cook until
golden brown, then flip and cook reversed side. Add butter between
batches as necessary.
Notes:
Making patties with 1/2 C to 3/4 C of salmon mixture makes a hearty size
pattie for a hot salmon sandwich.
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