Salmon Cakes

Salmon Cakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    cup chopped onion

  • 1

    egg (forgot to include first time still turned out OK)

  • ½

    cup mayonnaise

  • 2

    teaspoons Dijon mustard

  • ½

    teaspoon sugar

  • ½

    lemon, zested ( I used a splash of lemon juice)

  • 1

    (14-ounce) can wild salmon, checked for large bones

  • 1

    baked or boiled russet potato, peeled, and fluffed with a fork ( I did not use this the first time and was OK)

  • ¼

    cup bread crumbs

  • 2

    tablespoons grated Parmesan

  • Freshly ground black pepper

  • ½

    cup vegetable oil

Directions

Add some fat to a small sauté pan and add the onions and cook until translucent. Cool the onions for a bit. NOTE: I just mixed the bread crumbs and parmesan along with the other ingredients and shaped into patties. Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.


Nutrition

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