INGREDIENTS
1 lb salmon fresh diced (made 7 cakes... needed 8)
1/2 onion minced
2 green onions minced
1/4 red bell pepper minced
lemon zest from a small lemon
1 tbsp capers rinsed and minced
1/2 - 3/4 tsp of old bay seasoning
handful parsley minced
handful arugula minced (added in because I had it)
1/2 of a chili pepper minced (used serrano)
1/3 cup mayo (we use hellman's/best food)
1 tsp dijon mustard (or more if you like)
dash of Worcestershire sauce (be careful not to use too much)
1 tsp salt
8-10 crackers crushed (used ritz because we fancy, but saltines or dry bread will work)
box panko crumbs for the outside of the cake
MAKE
in a mixing bowl add all the ingredients minus the salmon.
mix to combine and then fold in the diced salmon.
refrigerate for at least 2 hours to help forming and keeping together.
after the refrigeration, take the bowl out and form the cakes into rounds and then roll them into the panko crumbs to coat the outside of the cakes.
add your voice of oil, used vegetable oil, into a castiron or your favorite frying pan and heat to medium-high heat.
once the oil is up to temperature, add the salmon cakes to the oil and do not move until the bottom is golden brown (3-4 minutes) then carefully flip to the other side and cook a few more minutes.
the cakes will vary in time depending on the weight and thickness.
SERVED
we served with a salad, steamed broccoli, and the herbed roasted potatoes with lemon-green onion yogurt sauce and Zhoug sauce. I cut the potatoes thinner to be more like a thick-cut fry.
FROZEN
I only made 1/2 of the cakes and then shaped and froze the remainder for a later dinner night.
formed and frozen then vacuum sealed.
To cook after frozen, I place the vacuum seal bag into a pot of hot water to cook thru then place them in a frying pan to brown both sides.
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