Wonderful Wednesday Wrecipes

Something savory this week, and you may have some hints for me. These patties were a bit TOO loose- I needed a spatula to move them around. I didn’t want to add too much dry breadcrumbs and make them too dry. Does anyone have suggestions on what I can do to firm these up, without drying them out? Maybe fresh breadcrumbs? Less mayo? They tasted great, either on a plate with a salad or served on a burger bun with just a touch of tartar sauce.

Salmon Cakes

Serves 2

• 6-7 oz skinless, boneless salmon- either foil pouch or canned
•  
• ¼ cup finely diced green pepper
• ¼ cup finely diced onion
• 1 egg- beaten lightly
• ½ to ¾ tsp Essence  (scroll to bottom of stew recipe)
• 1 TBSP Dijon mustard
• ¼ cup (scant) mayonnaise
• 1/3 cup dried bread crumbs (approx.)
• 1 cup Panko or additional bread crumbs (for dredging)
• salt & pepper to taste
• 3 TBSP oil for fry pan

1. Preheat large sauté pan over medium heat.
2. Flake salmon in a medium mixing bowl. Add pepper & onion and egg. Then mix in seasonings, mustard & mayo. 
3. Fold in the 1/3 cup breadcrumbs. If mixture is too loose, add up to ¼ cup more.
4. Spread Panko crumbs on a sheet of wax paper. Divide mixture into fourths, and form into balls     , drop on Panko, and flatten into patties about ½” thick. If patties are too fragile to turn over to coat other side with crumbs, dust tops with additional Panko, and lightly press to adhere coating. 
5. When oil is hot, place the patties in sauté pan, and fry until first side is golden brown. Carefully flip patties over, and brown second side until golden- about 8-10 minutes total cooking time.

As you can see, I had a “breakage” problem. But they still tasted good. Maybe I should just make them smaller?

Feel free to substitute green onions and/ or celery for the regular onions and/or green pepper.