Recipe by Pot Scrubber
These cakes will make a salmon volunteer for the honor to be in this dish. I love these crispy little suckers and so does Dugan. The delicious sauce I blatantly stole from my friend Chef #119466 who blatantly stole it from Cooking Light. There is no honor among thieves.
Top Review by Zurie
I made the recipe exactly as it stands. It worked perfectly, except that the salmon cakes threatened to fall apart in the pan -- but did not. I talked them out of it. I made the sauce exactly as set out. What we liked about this recipe (because there are so many salmon patties and salmon cakes recipes) was that these cakes tasted of salmon ... most others have so much boiled potato or breadcrumbs that the real salmon taste is completely lost. The only sub I did was to use chopped, canned South African peppadew/piquante peppers instead of red bell pepper. (It is really a piquant taste!) Thank you, Potscrubber, for a recipe I will certainly use again.
- 6 tablespoons fat-free mayonnaise
- 2 teaspoons capers
- 1⁄2 teaspoon lemon juice
- 1⁄2 teaspoon fresh lemon rind
- 1⁄4 teaspoon fresh black pepper
- 1⁄8 teaspoon red pepper flakes
- 1⁄4 cup red bell pepper, diced (I sometimes use jarred or drained pimientos)
- 1 teaspoon garlic, minced
- 4 green onions, chopped
- 1⁄4 cup mayonnaise
- 2 tablespoons lemon juice
- 1⁄2 teaspoon seasoning salt
- 1⁄2 teaspoon Old Bay Seasoning
- 1⁄8 teaspoon dried dill
- 1⁄8 teaspoon cayenne
- 1 small egg, beaten
- 4 tablespoons dry breadcrumbs
- 14 3⁄4 ounces pink salmon, skin and bones removed and flaked
- 1 cup crushed corn flakes (not too finely or they won't be crunchy like I like them) or 1 cup panko breadcrumbs
- vegetable oil, for frying
Directions See How It's Made
- Combine ingredients for the Gayla sauce and refrigerate.
- Sautee red pepper about 3 minutes in a non stick skillet in some butter or margarine. Add chopped garlic for the last thirty seconds.
- Combine peppers and garlic and all the rest of the ingredients except corn flakes in a bowl and mix together.
- Make four equal sized balls of this mixture and roll well into cornflake crumbs. Pat crumbs firmly and make sure it is well coated.(Balls will be about the size of a small baseball).
- Place balls on platter and press into patties about 1 inch thick.
- Fry immediately in a few tablespoons of hot oil in a non stick skillet on medium high heat. (You don't want them to sit around too long or the cornflakes will absorb moisture from the patties and not fry up as crispy.) Sear them quickly but of course, do not burn them about 3 or 4 minutes a side.
- NOTE: After mixing all the ingredients together you may refrigerate this to stiffen mixture up but I don't find it necessary unless you have used a very large egg. You may also make everything ahead of time and refrigerate. Simply remove about an hour before dinner and bring to room temperature or they will be hot on the outside but cold in the middle. Just don't roll in the cornflake crumbs until the last minute.
- Another Note: For a nice variation feel free to add 1/2 tsp or so of cumin to give these a "Tex-Mex" taste topped with some chili con queso. Yum! Be creative! This is a drop-to-the-floor-crawl-to-the-door moist patty. Make it as directed the first time and then EXPERIMENT! Make it your own.