CAKES****Chef John's Canned Salmon Cakes

By Unblond1

15/02/15-These were good for both and they hold together well for a fish cake. I served them with Spicy-Sweet Yogurt Sauce which was okay, but lemon or lime would work just as well for me and regular tartar for Dan, I'm sure.

Ingredients

• 2 cans Cloverleaf Salmon, drained and flaked
• 2 eggs (I used 4 tablespoons of BreakFree. Anything more would have been too much)
• 1/2 lemon, zested and juiced
• 1 tablespoon chopped capers
• 1/2 shallot, finely minced (I put the other half in the sauce but if you weren't making it, this could take a whole shallot)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper (I used Aleppo)
• 12 whole wheat saltine crackers
• 2 tablespoons panko, or as needed
• 1 tablespoon butter
• 1 tablespoon olive oil

Details

Servings 4
Preparation time 15mins
Cooking time 55mins
Adapted from allrecipes.com

Preparation

Step 1

Stir salmon, eggs, lemon juice, capers, shallot, salt, black pepper, and cayenne pepper together in a bowl until well-combined.

Crush saltine crackers with your hands into the salmon mixture and mix well. Wrap the bowl with plastic wrap and refrigerate, 30 minutes to overnight.

Dust a plate with half the bread crumbs. Divide salmon mixture into 4 portions and shape into patties, dipping one side in the panko as you do; place onto prepared plate and sprinkle remaining bread crumbs atop the salmon patties.

Melt butter and oil in a large metal skillet over medium heat. Cook patties until cooked and heated through, about 5 minutes per side.

Calories 300.8
Total Fat 14.5 g
Saturated Fat 3.4 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 6.4 g
Cholesterol 197.4 mg
Sodium 295.3 mg
Potassium 434.3 mg
Total Carbohydrate 13.5 g
Dietary Fiber 0.4 g
Sugars 0.9 g
Protein 28.1 g