In my opinion these are every bit as good as crab cakes. You could substitute any firm fish here. I hate wasting food so I put leftover fish in the freezer until I have enough to whip these up. You can make a meal out of them with a salad or roasted veggies.
Helen
- 2 tablespoons butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 red pepper, diced
- 1 tablespoon Old Bay seasoning
- 1 cup Panko bread crumbs
- 1 pound cooked salmon
- 3 tablespoons mayonnaise
- 2 eggs
- 2 tablespoons olive oil for pan frying
Melt butter in a medium skillet over medium-low heat. Sauté onion, celery and pepper until soft – about 10 minutes. Add Old Bay and cook until fragrant, about 1 minute.
Flake salmon in a medium bowl. Add panko, mayo, eggs and sautéed veggies. Stir to combine, making a uniform mixture without breaking up the salmon too much.
Shape into 12 patties – I like to do this with a wide mouth jar lid ring covered in plastic wrap. I scoop the mixture into the ring, press it into a patty using the plastic wrap, then flip it out onto a cookie sheet or plate.
Cover the shaped patties with plastic wrap and refrigerate for at least 30 minutes.
Heat olive oil over medium heat in a large cast-iron or non-stick skillet. Fry the salmon cakes until golden brown, about 5-7 minutes per side.
Spencer Family Cookbook 