Susan's Food Musings; The Culinary Wanderings of an Amateur Cook.: October 2015

Salmon Patties w/mini heirloom tomato salad.

Skinless, boneless canned salmon

Panko bread crumbs

Onion

Celery

Green bell pepper

Red bell pepper

Dukes mayo

Egg

Old bay seasoning

Lemon Pepper

Paprika

Fresh squeezed Lemon juice

Drain canned salmon and transfer to a mixing bowl, mince all veggies fine and saute in a little olive oil/butter combo, add two tablespoons Dukes, fresh squeezed lemon, ½ teaspoon or more of old bay seasoning, paprika, couple of shakes of lemon pepper, ¾ cup Panko bread crumbs and a whipped egg.

I mix it with my hands. Using an ice cream scoop and your hands, roll even amounts of salmon mixture into a ball, roll the ball through additional Panko crumbs to coat all over, move the coated salmon ball to a large plate until all are done.

Heat a pan with an oil that can take the heat, like peanut or vegetable oil. Add 4 salmon balls to the pan, using the back of a spatula, smash the salmon balls into even sized patties. Let them brown on one side until golden, only flip the delicate patties once. Serve with your favorite sauce.

I use the above method of creating the patties because it is fool proof, the salmon cakes never fall apart on me. Using an ice cream scoop, rolling them into balls, coating them in crumbs and smashing them with the back of a spatula will give you uniform sized cakes that cook evenly and don't fall apart.