Salmon Cakes<\/b>
\nThis is an Annie original. Jon called them the best fish cakes he has ever eaten. High praise, indeed.<\/p>\n
Vegetable oil or olive oil for frying
\n1 1\/3 cup panko
\n16 oz. cooked and flaked salmon
\n3 large eggs, beaten
\n2 rounded tsp. greek seasoning
\n1\/2 red bell pepper, seeded and finely chopped
\n1\/2 sweet yellow onion, finely chopped
\nzest from 1 large lemon
\nsalt and pepper to taste (you may not need this, depending on which greek seasoning you use)<\/p>\n
1\/3 cup mayo
\n1\/3 cup chili sauce<\/p>\n
Heat the oil in a heavy frying pan over moderate heat. <\/p>\n
Put the flaked salmon in a bowl. (I used frozen salmon fillets that I poached using water, s & p and the lemon juice from the zested lemon in the recipe.) Add the panko and work it with your hands a little before adding the eggs, seasoning, bell pepper, onion and lemon zest, salt and pepper. Form the cakes with your hands and place them on a plate. They should be roughly 2.5 inches across and a little less than an inch thick. You’ll probably have 8-12 of them. Fry them until golden on each side (about 3-4 minutes per side). <\/p>\n
Mix the mayo and chili sauce together to make the sauce. <\/p>\n
We like to eat these plain with sauce or as salmon burgers with some raw sweet onion and sauce on a bun. I think that they would also be yummy served over a bed of lettuce leaves that have been tossed with a lemony vinaigrette.<\/p>\n
Enjoy.<\/p>\n","protected":false},"excerpt":{"rendered":"
Salmon Cakes This is an Annie original. Jon called them the best fish cakes he has ever eaten. High praise, indeed. Vegetable oil or olive oil for frying 1 1\/3 cup panko 16 oz. cooked and flaked salmon 3 large … Continue reading