GREAT recipe. My first time making anything like this. I just did a few tweaks. I used 1 small can of Wild Alaska Pink and 1 small can of Wild Alaska Sockeye (I think they are like 6 ounces?). This added richness in flavor and appearance. Mine needed 2 eggs to hold together, and instead of bread crumbs I used some crushed melba toasts. Dried parsley was fine, and I followed others' suggestion of parmesan cheese on the outside instead of flour. One more thing: I went to get my cheddar cheese from the grocery store salad bar and since it was what that had, I used half blue cheese and half cheddar. yums! Finally, I patted out the cakes on Thursday but didn't get to cook them until Saturday. I don't know how much this influenced the flavor, but they were definitely delicious!
To cook, I browned both sides of the cakes in an ovenproof skillet in only olive oil and then finished warming them through in a 375 degreen oven for about 10 minutes. perfect!
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GREAT recipe. My first time making anything like this. I just did a few tweaks. I used 1 small...