Mouth-watering salmon cakes can be served on their own with a tartar sauce, or with a tangy horseradish shrimp sauce with a twist of lime.
Cook the salmon cakes till a golden brown.
Mix all the ingredients together before making the medium-sized cakes.
Dice up the peppers very small.
You can start out these cakes with fresh salmon fillets if you have them on hand, or you can use two cans of salmon.
2 salmon fillets or 2 cans drained salmon
1/3 cup panko bread crumbs
1/4 cup chopped peppers ( yellow and red )
1 tblsp chopped fresh parsley
2 cloves garlic, crushed or 1/4 tsp garlic spice
1/4 tsp worchestshire sauce
fresh squeezed lemon juice or 1 tsp lemon juice
dash ground black pepper
Poach salmon fillets, cool and chop up into small pieces. ( flaked canned salmon )
Add to a mixing bowl, chopped salmon, diced peppers, parsley, garlic, panko bread crumbs and mix well. Add one egg, spices and worchestshire sauce. Mix together and then make small to medium size cakes.
Heat enough virgin oil to cover the bottom of the pan 1/4 inch. When heated to a medium to high temperature, add salmon cakes and cook till a golden brown, turning and cooking both sides. ( Don’t move around in the skillet too much as they will fall apart ). When golden brown on both sides, remove and let sit for a few minutes.
Optional: Horseradish Shrimp Sauce
Thaw 10 medium sized shirmp. In a skillet add garlic, then saute shrimp till they are cooked. In a small bowl mix together 1 tsp. prepared horseradish, 1 tbsp. mayonnaise, a splash of milk, 1/4 tsp dijon mustard and a dash of pepper. You can also use a prepared horseradish dip ( different brands available ) and add it to the cooked shirmp. Mix together and pour over the salmon cakes.
Garnish with lime or lemon and serve. Makes approx 8 salmon cakes.