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Pan Seared Salmon Cakes

Skill Level
Medium
Makes
10 cakes

Ingredients

  • 2 (6 oz) pouches Patagonia Provisions Wild Sockeye Salmon, skin removed and chopped fine
  • 1 egg
  • 2 tbsp all-purpose flour
  • ¼ cup red bell pepper, chopped fine
  • ¼ cup red onion, chopped fine
  • 1 tbsp parsley, chopped fine
  • 3 tbsp plain breadcrumbs, plus 3 tbsp for coating the sliders
  • 3 tbsp mayonnaise
  • 2 tsp lemon juice, fresh squeezed
  • 1 tsp chili pepper flakes (optional)
  • 2 tbsp cooking oil (suitable for high heat)
  • Salt and pepper to taste
  • Big handful fresh herbs, chopped fine, for garnish

    Putting It All Together

    1. In a large bowl, combine egg, flour, bell pepper, onion, parsley, breadcrumbs, mayonnaise, lemon juice and chili flakes (if desired).
    2. Add Salmon and mix well. Add salt and pepper to taste.
    3. Form the mixture into 10 equal portions and flatten into patties.
    4. Lightly coat each patty in extra breadcrumbs.
    5. Heat cooking oil in large frying pan on medium–high heat.
    6. Add cakes in small batches, 3-4 at a time. Cook 3–4 minutes each side, or until golden brown.
    7. Remove from heat and allow to cool on paper towels.
    8. Garnish with freshly chopped herbs.