Robert Irvine’s Savory Salmon Cakes
Makes 12 cakes
1 lb salmon
6 eggs (add more as needed to bind)
2 tsp Old Bay seasoning
1 tsp pepper
½ cup mayonnaise
¼ cup panko Japanese bread crumbs
1 tsp ginger powder
1 tsp Tabasco sauce
Juice of one lemon
3 Tbsp grape-seed oil (1 oz. at a time)
Lemon to finish
Season salmon as desired. Oven bake to medium wellness at 350°F, until flaky.
Thoroughly mix next eight ingredients together in bowl. Then add salmon and gently mix until blended evenly. Important: Let salmon cake mixture refrigerate and bind for 30 minutes to 1 hour.
Form cooled mixture into cakes to desired size (2 oz.) and lightly dust with flour. Sauté in pan with grape-seed oil over medium heat until golden brown on first side, then flip and repeat on second side. Repeat until all cakes have been cooked. Finish with a squeeze of lemon.
Nutrition facts (per serving): Calories 220, fat 18 g (saturated fat 3 g), cholesterol 120 mg, protein 11 g, carbohydrates 2 g, fiber 0 g, sodium 130 mg, sugars 0 g
Recipe courtesy of Robert Irvine (ChefIrvine.com). Copyright 2012. All rights reserved.