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These are fantastic! I use about 1 tablespoon of The Best Creole/Cajun Seasoning Mix in place of the seasoned salt. This recipe will give you about 14-16 patties, you can reduce to half if desired to give you 7-8 patties and use only a small egg. If you cannot fine Andouille sausage, then use kielbasa or smoked dry sausage. Use cooked shrimp for this. Plan ahead the total chilling time before cooking the cakes is 2-1/2 hours. I serve these with the lemon ailoi from my Salmon Cakes With Lemon Aioli For coating the outside cakes you can use panko.
Units: US | Metric
Serving Size: 1 (165 g)
Servings Per Recipe: 10
The following items or measurements are not included: