Salmon Cakes

Name: Salmon Cakes
Yield: 8 cakes
Cuisine: American
Ingredients: 4 oz cooked salmon (or 6 oz canned, drained); 1/2 c mayonnaise; 1/2 tbsp worcestershire; 1 green onion, thinly sliced; 1 tsp your favorite seasoning blend- we like Tony's; 1 cup breadcrumbs; 1 egg, beaten; 1 tablespoon butter

Robin Menzi @robinthechefskiss

This recipe was born out of trying to recreate a childhood favorite of my husband's mixed with the more gourmet takes on the dish I've eaten personally. Recipe serves 2 as a meal or 4 as an appetizer.

Robin Menzi @robinthechefskiss

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Ingredients

8 cakes

4 ozcooked salmon (or 6 oz canned, drained)
1/2 cmayonnaise
1/2 tbspworcestershire
1green onion, thinly sliced
1 tspyour favorite seasoning blend- we like Tony's
1 cupbreadcrumbs
1egg, beaten
1 tablespoonbutter

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Steps

1

Mix the salmon with the mayonnaise, worcestershire, green onion, seasoning, and breadcrumbs.
2

Taste the mixture! Make sure it's salty enough. If it's too salty, add more breadcrumbs. For extra flavor, throw in any fresh herbs you have handy.
3

Gently fold in the egg. The mixture should just hold together when scooped; add a bit more mayo if it's too dry.
4

Heat a large skillet over medium heat. Add the butter to it, swirling to coat the pan.
5

Divide the salmon mixture into 8 parts. Form by scooping them out with a large spoon, gently pressing them flat with your hand, and sliding into the pan. It's okay if they're a little wonky!
6

Let them brown for a minute or two per side; they'll stick until they're ready to be flipped.
7

Serve immediately, with veggies and macaroni and cheese if you're like us!