EEE Cooks: Salmon Cakes (Recipe)

We start by combining the leftover salmon and mashed potatoes in a large bowl. In a large non-stick pan, we heat a teaspoon of oil over medium heat and add the red and green peppers. We sauté for a couple of minutes to soften, and then add the ginger. We cook for another couple of minutes and then spread the cooked vegetables onto a plate and put in the freezer for a quick cool.

Next, we get ready to coat the fish cakes. In a shallow bowl we place a piece of wax paper and add the Panko bread crumbs. In another shallow bowl, we break one egg, add a teaspoon of water, and beat with a fork. We season with some salt and pepper. In the final bowl, we place another piece of wax paper and the flour. We season the flour with a little salt and pepper.

To the large bowl with the potatoes and salmon, we add the remaining egg and the cooled off vegetables. First, we stir with a fork and then mix with our well-washed hands. We form some “crab-cake” size salmon cakes and some small “half-golf-ball size” cakes. As we form each, we dip first in the flour, then the egg, then the bread crumbs. We place on a large dinner plate. If we had more time, we would like to chill these for an hour to set up, but we are hungry!

In our non-stick pan, we heat a couple of tablespoons of the oil to pan-fry the salmon cakes over medium heat. When hot, we gently place a few of the cakes into the pan. We brown on one side for a few minutes, and turn gently. When the cakes are nicely browned on all sides (time depends on shape and size), we place on a paper towel lined plate and sprinkle with salt. We repeat with the rest of the cakes, several at a time, adding more oil as necessary.

We could have kept the finished cakes warm in the oven, but we eat them as they are done!

Salmon Cakes

Servings and Times

Tools and Appliances

Ingredients