Pan-fried Salmon Cakes
1 ½ lbs. Salmon Fillets, skinned removed
¼ cup white dry bread crumbs, from toast
¼ cup mayo
¼ cup grated onion
2 Tbs. minced fresh parsley, 2 tsp. dried
1 ½ Tbs. lemon juice
½ tsp. Salt
2 Tbs. grated parmesan cheese
½ cup flour
2 eggs, beaten
1 cup dry white bread crumbs, from toast
½ cup vegetable oil
1. Remove any bones from Salmon. Pat dry with paper towels then cut into 1 inch cubes. Carefully pulse half of salmon cubes in food processor until finely minced but not purred. Transfer salmon to a large bowl and repeat with remaining salmon.
2. Gently stir ¼ cup bread crumbs, mayo, onion, parsley, lemon juice, salt, and parmesan cheese in to salmon to form a cohesive mixture. Form in to 8 patties (roughly 2 ½ inches wide). Lay on 2 plates lined with plastic wrap and freeze uncovered for 15 minutes.
3. Put flour, eggs, and remaining bread crumbs into 3 separate bowls. Dredge the patties one at a time through the flour, dip in egg, and pat with bread crumbs. Press on the bread crumbs to make sure they adhere to the fish. Lay the breaded patties on a clean plate.
4. Heat oil in a non-stick skillet over med-high heat until shimmering. Cook salmon patties until dark golden on both sides, about 6 minutes. Let the cakes drain briefly on paper towels before serving with lemon wedges.
I tried these today for lunch and they were SO good. Of course this is an