The Pioneer Woman Tasty Kitchen
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Salmon Cakes

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Level: Easy

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Description

These are super moist and can be made any size, from bite-sized appetizers to burger-sized patties.

Ingredients

  • 1-½ 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
  • ¼ cups Fresh Parsley, Chopped
  • ⅔ cups Fat Free Mayonnaise
  • 1 teaspoon Salt, Divided
  • 1 teaspoon Fresh Ground Pepper
  • ¼ teaspoons Cayenne Pepper
  • 3 whole Large Eggs
  • 6 Tablespoons Extra Virgin Olive Oil

Preparation

Flake the salmon into a large bowl. Using a fork, mix in 1/2 cup of panko, scallions, celery, parsley, mayo, 1/2 teaspoon salt (or to taste), 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 teaspoon of salt. In another bowl, beat the 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.

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