Salmon Cakes II

SUBMITTED BY: JEANIE BEAN PHOTO BY: scotdog98

"Cheddar cheese and parsley add to the color and taste of these flavorful patties. My neighbor tried them and has been passing around the recipe ever since! "

PREP TIME	10 Min
COOK TIME	10 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 4 patties

USMETRIC

About scaling and conversions

INGREDIENTS

1 (14.75 ounce) can salmon, drained and flaked
1 small onion, minced
1 egg
1/2 cup fresh bread crumbs
1 tablespoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
1/4 teaspoon ground black pepper
1/4 cup shredded Cheddar cheese
2 tablespoons chopped fresh parsley
2 tablespoons all-purpose flour for coating
1/4 cup butter
3 tablespoons olive oil

READ REVIEWS (99)

DIRECTIONS

Combine salmon, onion, egg, bread crumbs, Worcestershire sauce, hot pepper sauce, black pepper, cheese and parsley; mix well. Shape into four patties. Dust lightly with flour. Chill for 20 minutes.
In a large skillet heat butter and olive oil over medium high heat. Cook the patties until browned on both sides, about 10 minutes. Drain briefly on paper towels before serving.

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REVIEWS

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Reviewed on Jan. 9, 2004 by CRAZYSID

I used alterations from three previous reviews, I substituted 10 ritz crackers for the bread. And used parmesan cheese instead of the flour. My husband is on a low-carb diet and this was perfect for him. I did add one more egg too as a binder. The sauce I made to go with it was 1 tablespoon dijon mustard mixed with 2 tablespoons of mayo. This is a great dipping sauce for chicken cordon bleu as well. He loved it and so did I and I'm not a fish lover. Wow! will definitely make this one again. Also baked it as one of the reviews suggested too! 375 for 20 min.

18 users found this review helpful

Reviewed on Aug. 10, 2003 by Susan Littlefield

Absolutely delicious. I used 12 oz leftover grilled sockeye salmon instead of canned and doubled the amount of hot pepper sauce as we like things a little more flavorful (it definitely was not spicy). I only used half the recommended amount of butter and olive oil, and that was still more than enough. I served the salmon cakes with a dollop of sour cream horseradish on the side (1T prepared horseradish stirred into 3/8 cup lite sour cream) and it was fantastic. This is what I'm doing with leftover salmon from here on out!

15 users found this review helpful

Reviewed on May 14, 2003 by PATS MOM

I served this recipe for the first time at a family party. Everyone loved it, even people who don't usually eat salmon. My only change to the recipe was I baked the salmon cakes at 375 for 20 minutes on each side. Thanks for the recipe.

14 users found this review helpful

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