Salmon Cakes

Author: Kathy Schowe

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ingredients:

• ½ cup finely diced onion
• ½ cup  finely chopped celery
• 1 tablespoon butter
•  salt & pepper
• 12 ounces  cooked flaked salmon - skins removed
• 2 tablespoons  mayonaisse
• 1 tablespoon sweet chili sauce
• 1 teaspoon  Worcestershire sauce
• 1  lemon zested and juiced
• 1 tablespoon  chopped Italian parsley
• 1 teaspoon grainy mustard
• ½ teaspoon sriracha
• 1  egg beaten

Panko Crust

• 2 tablespoons butter
• 1 cup panic bread crumbs
• 1  clove garlic crushed

instructions:

How to cook

1. Sauté the onion and celery in 1 tablespoon of butter and season with salt & pepper. Cook over medium heat for 5 minutes until they begin to soften. Set aside to cool.
2. Combine the mayonnaise, sweet chili sauce, worchestershire, grainy mustard, sriracha, beaten egg, lemon zest, and juice, parsley, salt & pepper in a medium bowl and stir.
3. Add in the flaked salmon to the bowl, followed by the onion/celery mixture. Stir gently to combine all of the ingredients.
4. Add 2 tablespoons butter to a medium hot pan and then add panko bread crumbs and crushed garlic. Toast the bread crumbs for a few minutes until they become light golden brown.
5. Form salmon mixture into balls and then flatten into patties. Dip each one in the panko mixture and pat onto the salmon cake.
6. Place on a baking sheet covered with parchment paper and bake for 30 minutes at 350°.
7. Serve with a sweet honey mustard sauce or remoulade and a crunchy salad.

NOTES:

These crunchy, tasty salmon cakes are a great way to utilize left over salmon filets!

Created using The Recipes Generator