Chesapeake Spiced Salmon Cakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Serve with lemon wedges and tartar sauce. Ingredients:
1 (14.75-ounce) can wild caught pink salmon |
2/3 cup breadcrumbs, plus more for dusting |
2 teaspoons old bay |
1/3 cup finely diced red bell pepper |
1/4 cup finely sliced scallion |
1/4 cup finely chopped parsley |
2 tablespoons mayonnaise |
1 egg, lightly beaten |
safflower oil for frying |
Directions:
1. In a large bowl, break up salmon into small pieces, removing any large bone or skin pieces. In another bowl, combine 2/3 cup breadcrumbs, seasoning, red pepper, scallion and parsley. Add to salmon, then gently stir in mayonnaise and egg. Form into 12 small patties. Flatten patties, cover with plastic or parchment and refrigerate until ready to fry (they can be prepared the night before). Remove from fridge and dust both sides lightly with breadcrumbs. Heat 1/2 inch of oil in a heavy skillet over medium heat and fry salmon cakes in batches 2–3 minutes each side, turning gently, until golden brown.
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