Fresh Salmon Cakes

I think it's the combination of fresh salmon and panko (Japanese bread crumbs) that makes these patties so good. Very tasty and crispy. I used leftover grilled salmon and it made an easy meal.

• Ready In: 45 mins
• Serves: 4
• Yields: 8 patties

Ingredients

• 1 1⁄2 lbs salmon fillets, cooked, skinned and chilled
• 3  cups panko breadcrumbs (divided)
• 3  scallions, chopped
• 2  celery ribs, finely chopped
• 1  tablespoon dried parsley
• 2⁄3 cup mayonnaise
•  salt & pepper
• 4  eggs, beaten
• 4  tablespoons olive oil

Directions

1. Flake the salmon into a large bowl.
2. Using a fork, mix in 1/2 cup panko, scallions, celery, parsley, mayonnaise, and salt and pepper to taste.
3. Refrigerate for 30 minutes.
4. Form the mixture into 8 patties about 1 inch thick.
5. In a bowl, mix remaining 2 1/2 cups panko with 1 teaspoon salt.
6. Coat the patties with the panko, then dip into eggs, then coat with panko again.
7. Heat half of the olive oil in a heavy skillet over medium heat.
8. Add 4 salmon patties and cook until golden, about 3 minutes each side.
9. Drain on paper towels.
10. Repeat with the remaining oil and patties.