Granny's Salmon Cakes

By GratefulSea

Adapted from Chef John's version. (Photo is a place-holder; I'll get the real one posted soon.)

Ingredients

• 1 (14.75 oz) can red salmon, skin and bones removed, flaked
• 2 eggs
• 1/2 lemon, juiced
• 1 small shallot, minced
• 1 Tablespoon chopped capers
• 1 Tablespoon chopped chives
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 12 saltine crackers (ok to substitute Ritz crackers), crushed by hand
• 3/4 cup (panko) bread crumbs, or as needed
• 1/3 to 1/2 cup vegetable oil

Details

Adapted from allrecipes.com

Preparation

Step 1

In a large bowl, mix together 2 eggs, lemon juice, 1 Tblsp chopped capers, 1 Tblsp chopped chives, 1 tsp mustard, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp cayenne, until well combined. Stir in the crushed saltines, then the salmon.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or overnight.

Pour 3/4 cup of panko crumbs on to a plate. Divide the salmon mixture into four equal portions and pat into patties. Place patties on top of panko crumbs, sprinkling more crumbs on the top side, patting gently to help them coat the fish patties.

Heat oil in a large skillet (large enough for patties to be well-separated from one another), until shimmering. Add patties to skillet and cook until well browned, about 2 to 3 minutes. Carefully turn them over, using two thin spatulas, and cook for about another 2 minutes. Drain on paper towels for about 1 minute, and serve.