panko crusted salmon cakes

Panko-Crusted Salmon Cakes

Fish Recipes

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These straightforward delicious salmon cakes are an extraordinary method for spending extra fish, yet you can concoct a few filets only for this reason or even utilize canned. Add a little cayenne pepper for an additional kick or partake in these tasty patties without if cooking for finicky eaters. Serve them with a light plate of mixed greens or on a bun like a burger.

Cooking Ingredients

    • 2 cups cooked and flaked salmon, about 12 ounces
    • 2 to 3 tablespoons minced green onion (or red onion or shallot)
    • 2 tablespoons minced fresh parsley
    • 1/2 teaspoon fine sea salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/8 teaspoon cayenne, optional
    • 2 large eggs
    • 1/3 to 1/2 cup panko (or freshly toasted breadcrumbs), plus more for coating, if desired
    • Nonstick cooking spray (or olive oil or vegetable oil), for hands
    • Olive oil (or vegetable oil), for frying
    • Lemon wedges, for serving

Cooking Direction

    1. Assemble the fixings.
    2. In a medium bowl, join the salmon, onion, parsley, salt, pepper, and cayenne if utilizing. Blend to completely join everything.
    3. Move the combination aside of the bowl and break the eggs into the opposite side. Utilize a whisk or fork to beat the eggs.
    4. Delicately join the salmon combination and the beaten eggs. Try not to exhaust the combination after you've added the eggs, or the patties can lose their delicate surface.
    5. Mix in the panko or toasted breadcrumbs, beginning with 1/3 cup. Take 1 tablespoon of the combination and attempt to pat it together into a cake. On the off chance that the patties don't meet up, add one more tablespoon of panko, blending and testing until the combination sticks.
    6. Splash your hands with cooking shower or oil them with olive oil or vegetable oil. Structure the cakes around 3 creeps across and 1-inch thick. Put them on a baking sheet, cover, and chill for 1 to 2 hours for the best end-product.
    7. Dig the cakes in extra panko or toasted breadcrumbs, whenever wanted.
    8. Heat an enormous skillet over medium-high intensity and add some olive oil or vegetable oil. Cook the salmon cakes, as many as fit in a solitary layer, until brilliant brown on one side, around 4 minutes.
    9. Flip over and cook the patties until brilliant brown on the opposite side and cooked through, an additional 4 minutes. Put the cooked cakes on a platter. In the case of cooking in clusters, keep them warm while you cook any leftover cakes.
    10. Serve the panko-crusted salmon cakes with a lot of lemon wedges and appreciate.