Homestead Collective Recipe Archive

http://www.homesteadcollective.org/hcra/

Homestead Salmon Cakes

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