Well, after cooking a gigantic piece of salmon earlier this week, we had lots of leftovers! I try to plan my meals in advance, so I had planned for this. I decided to make salmon cakes!
Salmon cakes are easy and delicious. Now, to make this meal easy, I took the bones out of my salmon and flaked it into a bowl the night we had it. Salmon cakes are a great way to use up leftovers in your fridge– you could customize them to your taste and what you have on hand. I used chopped white onion and celery, my mom used green onions. We used dried mustard and salt and pepper for seasoning, but I could imagine chili powder or paprika for a more “southwestern” flavour. If you wanted to make these Asian-inspired, why not add some ginger and sesame seeds to them? I used panko (Japanese breadcrumbs) to coat. They are really crunchy! My mom used crushed crackers (she had them in the pantry!) to coat. I really think the possibilities could be endless!
Salmon Cakes
Recipe from my mom
Serves about 4
4 cups flaked salmon
1/2 cup onion, finely chopped
1 stalk celery, finely chopped
1 egg
2 Tbsp. mayonnaise
1 tsp dried mustard
1/4 tsp crushed red chilies
salt and pepper to taste
1 cup panko
olive oil, for pan frying
Combine all ingredients, except panko, in a bowl. Using your hands, form the salmon mixture into patties (we made eight). Dredge both sides of the salmon cakes in panko. Put a large frying pan over medium heat. Coat the bottom of the pan with olive oil. Place salmon cakes into frying pan in batches (my pan could hold four at a time). Fry until golden brown (about 4-5 minutes) on each side– you will want to add more oil before frying your second batch of salmon cakes, as it allows them to get nicely browned. Enjoy! Serve with dill sauce, if desired.
Bon Appetit!
The Hungry Teacher
