Baked Southwestern Style Salmon Cakes
I made these once before and I didn't learn my lesson or more to the point, I didn't leave myself a note, not to add the spinach. Even though I chopped it into small pieces, it was still too big to fit easily into the batter. It caused some of the patties not to adhere easily. As you can see, I could not get nice round patties. They tasted fine despite this.
Baked Southwestern Style Salmon Cakes
adapted from Cook's Illustrated
Ingredients:
2 cups flaked cooked salmon
1 red bell pepper, cored, seeded and chopped fine
3/4 cup frozen corn, thawed
1 cup chopped baby spinach
4 scallions minced
1 teaspoon dried cilantro
1 cup dried Panko crumbs
1/4 cup mayonnaise
1 large egg
Salt and ground black pepper to taste
Method:
Preheat oven to 350 degrees
In a small bowl combine the breadcrumbs with the eggs, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Mix well.
Gently toss salmon, red pepper, corn, spinach, scallions, and cilantro.
Add the egg mixture to the salmon mixture, and using a rubber spatula combine gently until uniform.
Form into several equal patties.
The mixture will not be firm but if it's too wet, add 1 to 2 tablespoons of Panko crumbs.
Place patties on a parchment lined cookie sheet.
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