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2 (14.75 ounce) cans salmon, drained and flaked or 2 lb salmon, cooked and flaked 1/2 cup panko bread crumbs 1/4 cup minced onion 3 tablespoons minced celery 2 cloves garlic, minced 1 egg, beaten 2 T Ranch dressing 2 tsp Old Bay 2 Tbsp Worcestershire sauce 2 Tbsp yellow mustard 1/2 Tbsp red pepper flakes 1 Tbsp Texas Pete 2 Tbsp + 1 tsp olive oil Heat 1 tsp olive oil in a skillet over medium heat. Cook and stir onion, celery, and garlic in hot oil until onion is soft and translucent, about 5 minutes. Remove from heat and cool to room temperature. Combine salmon, onion mixture, bread crumbs, egg, Ranch dressing, Old Bay, Worcestershire sauce, mustard, pepper flakes and Texas Pete in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours. Form salmon mixture into 12 patties. Heat 2 Tbsp olive oil in a skillet over medium heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side. Yields 12 salmon cakes. This recipe was added: 6 November 2019 |