Recipes
Stories Salmon Pan Seared Salmon Cakes

Pan Seared Salmon Cakes

Pan Seared Salmon Cakes

Pan Seared Salmon Cakes

SKILL LEVEL: MEDIUM

MAKES 10 CAKES


INGREDIENTS

  • 2 (170g/6 oz) pouches Patagonia Provisions Wild Sockeye Salmon, skin removed and chopped fine
  • 1 egg
  • 2 tbsp all-purpose flour
  • ¼ cup red capsicum, chopped fine
  • ¼ cup red onion, chopped fine
  • 1 tbsp parsley, chopped fine
  • 3 tbsp plain breadcrumbs, plus 3 tbsp for coating the sliders
  • 3 tbsp mayonnaise
  • 2 tsp lemon juice, fresh squeezed
  • 1 tsp chili pepper flakes (optional)
  • 2 tbsp cooking oil (suitable for high heat)
  • Salt and pepper to taste
  • Big handful fresh herbs, chopped fine, for garnish

    PUTTING IT ALL TOGETHER

    • In a large bowl, combine egg, flour, red capsicum, onion, parsley, breadcrumbs, mayonnaise, lemon juice and chili flakes (if desired).
    • Add Salmon and mix well. Add salt and pepper to taste.
    • Divide the mixture into 10 equal portions and flatten into patties.
    • Lightly coat each patty in extra breadcrumbs.
    • Heat cooking oil in large frying pan on medium–high heat.
    • Add cakes in small batches, 3-4 at a time. Cook 3–4 minutes each side, or until golden brown.
    • Remove from heat and allow to cool on paper towels.
    • Garnish with freshly chopped herbs.

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