Salmon Cakes

Name: Salmon Cakes
Ingredients: 1- 1/2 pound Salmon Fillet, Cooked, Skinned And Chilled; 3 cups Panko, Divided; 6 whole Scallions, White Part Only, Chopped; 2 whole Small Celery Ribs, Finely Chopped; 1/4 cups Fresh Parsley, Chopped; 23 cups Fat Free Mayonnaise; 1 teaspoon Salt, Divided; 1 teaspoon Fresh Ground Pepper; 1/4 teaspoons Cayenne Pepper; 3 whole Large Eggs; 6 Tablespoons Extra Virgin Olive Oil

11 ingredients

11 steps

Ingredients

1- 1/2 pound Salmon Fillet, Cooked, Skinned And Chilled
3 cups Panko, Divided
6 whole Scallions, White Part Only, Chopped
2 whole Small Celery Ribs, Finely Chopped
1/4 cups Fresh Parsley, Chopped
23 cups Fat Free Mayonnaise
1 teaspoon Salt, Divided
1 teaspoon Fresh Ground Pepper
1/4 teaspoons Cayenne Pepper
3 whole Large Eggs
6 Tablespoons Extra Virgin Olive Oil

Directions

1

Flake the salmon into a large bowl.
2

Using a fork, mix in 1/2 cup of panko, scallions, celery, parsley, mayo, 1/2 teaspoon salt (or to taste), pepper and cayenne.
3

Refrigerate for 30 minutes.
4

Form the mixture until 8 patties about 1 inch thick.
5

In a small bowl, mix the remaining 2 1/2 cups of panko with 1/2 teaspoon of salt.
6

In another bowl, beat the eggs.
7

Coat the patties with panko, then eggs and panko one more time.
8

In a heavy skillet, heat half of the olive oil over medium heat.
9

Add 4 salmon patties and cook until golden brown, about 3 minutes per side.
10

Drain on a paper towel to remove excess oil.
11

Cook remaining 4 patties and drain.