Salmon Cakes
2 cups cooked and flaked salmon
2 – 3 tbs minced green or red onion
2 tbs minced parsley
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp cayenne (optional)
2 eggs
1/3 – 1/2 cup panko or freshly toasted bread crumbs, plus more for coating, if you like
oil for cooking
In a medium bowl, combine the salmon, onion, parsley, salt, pepper, and cayenne. Mix to combine. Move the mixture to the side of the bowl and crack the eggs into the now sort of empty section of the bowl. Use a whisk or fork to beat the eggs. Now gently combine the salmon mixture and the beaten eggs.
Stir in panko or bread crumbs. Breads crumbs vary so much that the amount is a bit tricky. You want the mixture to hold together, but you don’t want it to get too bready.
Spray your hands with cooking spray or oil them with olive or vegetable oil and form the cakes.Dredge the cakes in flour or bread crumbs.Heat a large frying pan over medium high heat, add some vegetable or olive oil for cooking, and cook salmon cakes, a few at a time, until golden brown on one side, about 4 minutes. Turn over and cook until golden brown on the other side and cooked through, another 4 minutes. Repeat with remaining cakes. Serve hot.