Stunning Salmon Cakes
DATE 10 May , 2018
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May 10, 2018
2 Tbsp. Olive Oil
½ Cup MIES ORIGINAL BREADING (Or Your MIES BREADING of Choice)
¼ Cup Onion, Finely Diced
1 Celery Stalk, Diced
¼ Cup Italian Parsley, Finely Chopped
¼ Tsp. Worcestershire Sauce
1 Tsp. “Bay” Seasoning
MIES ORIGINAL BREADING, For Coating (Or Your MIES BREADING of Choice)
2 Tbsp. Butter
¼ Tsp. Hot Sauce
¼ Tsp. Salt
¼ Tsp. Black Pepper
½ Lb. Cooked Salmon
½ Cup Mayonnaise
2 Tsp. Dijon Mustard
2 Large Eggs, Lightly
Place butter, oil, onion, celery, parsley, hot sauce, Worcestershire sauce, bay seasoning, salt and pepper in a large sauce pan.
Coo over medium-low heat until vegetables are soft, approximately 15 to 20 minutes. Then, cool to room temperature.
In a large bowl, flake the salmon.
Add ½ cup MIES BREADING, mayonnaise, mustard, and eggs and toss lightly.
Add the cooked mixture into the large bowl and mix well.
Cover and chill in the refrigerator for 30 minutes.
Shape into salmon cakes, 2 ½ to 3 ounces each.
Coat the patties with remaining MIES BREADING.
Drizzle olive oil in a large sauce pan and bring to medium heat.
Add the salmon cakes and fry for 3 to 4 minutes on each side, until browned.
Place cooked salmon cakes on paper towel.