These are definitely the best salmon cakes I've ever had. I adapted the recipes from the Food Network. Who has time to ROAST their own freshly caught salmon and brown their own breadcrumbs? The total time on the original recipe is 2 hours and twenty minutes... Ina Garten certainly doesn't cook with a 17 pound baby strapped to the front of her and an overly enthusiastic toddler trying to help break the eggs. My version is much faster and eliminates 1/2 a stick of butter and the fishing pole needed to catch the salmon. The original recipe is here.
Ingredients
- 1 can of salmon, drained and large bones removed
- 1/2 tsp salt and ground black pepper
- 3/4 cup small-diced red onion (1 small onion)
- 1 1/2 cups small-diced celery (4 stalks)
- 1 cup of diced red or green pepper
- 1 teaspoon Worcestershire sauce
- 1/2 tsp hot sauce
- 1 cup bread crumbs or finely torn bread
- 1/2 cup mayonnaise
- 2 teaspoons spicy mustard
- 2 large eggs
Directions
Place large chunks of onion, celery, and peppers and 1 cup of water into a blender or food processor. Blend till finely chopped. Line a colander or bowl with a clean kitchen towel. Pour vegetable mixture into the towel. Squeeze all the moisture out. Or you can torture yourself and finely chop all the vegetables by hand in which case you may also need to saute them to break them down and soften them.Drain salmon. Remove large bones like any vertebrae. The ribs and skin breakdown very easily and are edible not to mention high in calcium. Add Worcestershire sauce, hot sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Mix with 1 cup of freshly torn bread or breadcrumbs. Add mayo, mustard, and eggs. Add the vegetable mixture and mix well.. Shape into 3-ounce cakes.
cook on a non stick griddle or skillet over medium heat that's been sprayed with pam.Cook a few minutes on each side until nicely browned.
