Recipe: Perfect Salmon Cake

Salmon Cake. I cooked them using half butter and oil. It imparts a little better flavor then oil alone. Salmon cakes will also keep in the fridge for several days, so you can make a batch on the weekend to take to lunch during the work week. A good recipe for salmon cakes calls for salty, tangy, spicy, and fresh ingredients that complement the rich savoriness of salmon. Salmon is buttery with a hint of sweetness, which is complemented by the.

This is a recipe for my Grandmother's famous salmon cakes. It is a family recipe that has been passed down through generations. Serve with macaroni and cheese or any other type of side dish. You can cook Salmon Cake using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of Salmon Cake

1. It's can of Salmon : Fresh cooked fillet or a should do.
2. It's 1 of Onion : medium diced fine.
3. You need 1/4 tsp of Cumin seeds :.
4. Prepare 1/4 cup of veggies corn peas carrots beans frozen : I used , , and.
5. Prepare 1 of Potato large : boiled and mashed.
6. It's 2 1/2 tsps of Garlic garlic cloves : minced fine or use paste.
7. Prepare 1/2 tsp of ginger paste.
8. You need 1 pinch of turmeric.
9. Prepare 1/4 tsp of coriander.
10. Prepare 1/4 tsp of chilli.
11. It's of Coriander leaves Fresh : chopped.
12. You need of Salt Pepper &.
13. You need of Breadcrumbs.
14. Prepare of Egg :.
15. It's to fry of Oil.

I doubled the recipe ingredients, and used one fourteen and a half oz. can of pink salmon). If you use canned salmon, be sure to omit the additional salt, and to press out all liquid from the salmon. I increased the cayenne pepper a bit, and the dear hub couldn't say enough good about these salmon cakes -- even with canned salmon. The Lemon Herb Sauce is a must.

Salmon Cake step by step

1. In a bowl, add the mashed potatoes and salmon fillet and mix together. In some heated oil, sauté the onions with the cumins seeds, ginger and garlic. Once the onions have softened, add the veggies. After a few minutes, add the seasoning and cook until the smell is aromatic. Remove from the heat and let it cool for a little bit before you add it to the bowl.
2. Once added to the bowl, add some salt and pepper and the fresh coriander and mix well to combine. You don't want anything to be lumpy, so make sure the potatoes are well mashed and the salmon is not in chunks. Set the bowl aside, and beat the egg in another bowl, and put some breadcrumbs onto another plate.
3. Make some patties, dip it in the egg and coat it well with the crumbs. These patties can be quite delicate so be careful at this stage and while frying it. Once you have all the patties ready, fry it. I noticed that the salmon sucks a lot of the oil, so I poured a little as I went along, instead of deep frying it. You can alternatively stick it in the oven and bake until the outside is nice and golden brown.
4. Serve it with a salad and a squirt of honey mustard.

I made the sauce while the salmon cakes were broiling. Everyone commented how fresh the salmon cakes taste. You cannot get that freshness from a can. However, absolutely would use canned salmon in a time crunch. Once broiled, salmon flakes off skin quickly.