Salmon Cakes

These were really yummy... They aren't super easy to make, but worth the time & effort. I think they'd be really good made into smaller cakes (15-16) to use as an appetizer. Enjoy!

Salmon Cakes

• 3 tablespoons plus 3/4 cup Panko bread crumbs
• 2 tablespoons minced fresh parsley
• 2 tablespoons Vegan mayonnaise (use Best Foods Light if you eat dairy)
• 4 teaspoons fresh lemon juice
• 1 green onion, thinly sliced
• 1 shallot, minced
• 1 teaspoon minced garlic
• 1 teaspoon Dijon mustard
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• Pinch of Cayenne pepper
• 1 – 1 &1/4 pound skinless salmon fillet, cut into 1-inch pieces (if you buy skinned salmon, get 1 1/3 pounds of fish and remove the skin)
• Vegetable oil, for cooking

Combine 3 tablespoons bread crumbs, parsley, mayo, lemon juice, green onion, shallot, garlic, mustard, salt, pepper and cayenne in a bowl and set aside.

Working in batches, pulse the salmon in a food processor until coarsely chopped. Don’t over pulse. Transfer each batch into the bowl with bread crumb mixture. Gently mix until well combined.

Place remaining 3/4 cup of bread crumbs in a pie plate and set aside.

Using a 1/3 cup measure, scoop a level amount of salmon mixture and transfer to a baking sheet. Continue this to make 6-8 cakes depending on how level you are.

Carefully coat each cake with bread crumbs in the pie plate, gently patting them to make round cakes. Return coated cakes to the baking sheet.

Pour enough vegetable oil in a large skillet to lightly cover it and heat over medium-high heat. Place the salmon cakes in the skillet and cook without moving until golden brown, about 4-5 minutes. Turn cakes and cook until the second side is golden brown, about 4-5 minutes. Transfer cakes to a paper towel to drain for a minute and serve.