2 cans of salmon or 1 pound cooked salmon
1 slice white sandwich bread, crusts removed & finely chopped
1/4 c grated red onion
2 Tbsp fresh parsley leaves or 1 tsp. dill
2 Tbsp mayonnaise
1/2 tsp salt
1 Tbsp fresh lemon juice
2 Tbsp fresh parsley leaves or 1 tsp. dill
2 Tbsp mayonnaise
1/2 tsp salt
1 Tbsp fresh lemon juice
1/2 c all-purpose flour
1 large egg
1/2 c panko (Japanese breadcrumbs)
3-4 Tbsp olive oil
Roughly mash the salmon into smaller pieces and mix with chopped bread, onion, parsley, mayonnaise, salt & lemon juice in medium bowl. Scoop a generous 1/4 cup portion and use your hands to form into a patty. Place on plate or baking sheet and repeat with remaining mixture, making about 8 patties.
Place flour, beaten egg and panko individually in 3 shallow dishes. Coat the salmon patties in the flour to cover and shake off the excess. Transfer to the beaten egg and with a slotted spatula, turn to coat; let the excess drip off. Transfer to the panko, shaking the dish to coat the patties completely. Return breaded patties to baking sheet.
Heat olive oil in large heavy skillet over medium-high heat until simmering, about 3 minutes. Add salmon patties and cook until medium golden brown on the bottoms. Flip cakes and cook until medium golden brown on the other side.
Transfer to a paper towel lined plate and allow to drain for a minute. Serve hot.
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