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Pan Fried Fresh Salmon Cakes
From Heirloom Living Market Hamilton Mill
<p>I was looking for a recipe on the internet to use fresh salmon in and this is what I found. It is delicious and I’ve made these many times with family and company. Everyone is taken aback at how good they are. You’ll feel like you’ve just eaten at a 5 star restaurant…That Good! To save time I have doubled and even tripled the recipe and frozen immediately after mixing and making the patties. They freeze great and the prep work is done all you have to do is flour, dip, Panko and fry for a quicker delish meal.</p>Source: Found on the internet (Entered by Kathy Barnes)
Serves: 6-8 patties...1per serving unless you just can't help yourself
1 1/4 lb Salmon, skinned, and bones removed
1 slice bread, crusts removed & finely chopped
1/4 cup grated onion (grated...very important)
2 Tpsp parsley leaves-chopped
2 Tbsp mayonnaise
3/4 tsp salt
1 1/2 Tbsp fresh lemon juice
1/2 cup all-purpose flour
2 large eggs
3-4 Tbsp coconut oil
3/4 cup Panko
Step by Step Instructions
- Chop salmon into 1/2-inch pieces and mix with chopped bread, onion, parsley, mayonnaise, salt & lemon juice in medium bowl.
- Scoop a generous 1/4 cup portion and use your hands to form into a patty measuring roughly 2 1/2 inches in diameter and 3/4 inch thick.
- Place on parchment-lined baking sheet and repeat with remaining mixture, making 6-8 patties. Freeze the patties until the surface moisture has evaporated, about 15 minutes.
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