Sunday, September 19, 2010
1 1/2 pounds cooked salmon fillet, skinned and chilled
3 cups panko
6 scallions, white parts only
2 small celery ribs, finely chopped
1/4 cup chopped fresh parsley
2/3 cup fat free mayo
fresh ground pepper
1/4 tsp cayenne pepper (I omitted to make my cakes kid friendly)
3 large eggs, beaten
6 Tbsp extra-virgin olive oil
Flake the salmon ito a large bowl. Using a fork, mix in 1/2 cup of panko, scallions, celery, parsley, mayo, salt, pepper and cayenne. Refrigerate for 30 minutes.
Form the mixture until 8 patties about 1 inch thick. In a small bowl, mix the remaining 2 1/2 cups of panko with 1/2 tsp of salt. In another bowl, beat the 3 eggs. Coat the patties with panko, then eggs and panko one more time.
In a heavy skillet, heat half of the olive oil over medium heat. Add 4 salmon patties and cook until golden brown about 3 minutes per side. Drain on a paper towel to remove excess oil. Cook remaining 4 patties and drain.