Monday, November 2, 2015

Salmon Cakes with Wasabi Mayonnaise

2 6oz pieces of cooked salmon (or 2 cans)
Squeeze of lemon or lime juice
2 teaspoons Old Bay seasoning
2 eggs
2 tablespoons mayonnaise
3/4 cup panko
3 small green onions, chopped, including white part
2 tbsp chopped fresh coriander
Spray oil for frying

In a large bowl, gently combine all ingredients until mixed well. Form into 6-8 small patties. Spray fry pan generously. Place patties into hot pan for about 2-3 minutes or until golden brown. Flip and cook for an additional 3-4 minutes until second side is browned. Alternatively cook in oven as below.

Wasabi Mayo
2 tbsp chopped fresh coriander
¼ cup mayonnaise
2 tbsp honey mustard
1 tsp wasabi paste or siracha sauce

Alternate baking method.
Line a tray with waxed or parchment paper. Using 2 rounded tbsp mixture, shape into a patty. Press a few of the remaining bread crumbs onto both surfaces. Place on tray; cover and refrigerate to firm patties. When ready to serve, arrange oven rack 4 to 5-inches (10-12 cm) from broiler; preheat. Spread oil on baking sheet; gently add fish cakes, placing slightly apart. If any cakes separate, simply press together again. Broil 3 to 5 minutes or until golden. Then turn and broil 3 to 4 minutes until second side is golden. Serve right away topped with a dollop of wasabi mayonnaise on a warmed platter.

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