SALMON CAKES/ CUTLETS

Salmon cakes are almost like crab cakes. These are excellent starters for get-togethers, takes no time to prepare if you have canned salmon on hand. I even had the leftovers as an evening snack. I have Old Bay seasonings here since they go very well with fish. I have also coated the cakes with bread crumbs for some extra crispiness. These can also be made the Indian way with chili powder and garam masala.

INGREDIENTS:

1. Cooked salmon, 2 cups. (I used 1 big can of Trader Joe’s salmon).

2. Small onions, 2.

3. Green chilies, 1 (optional).

4. Chopped cilantro, ¼ cup.

5. Any kind of seasoning mixture, 1 teaspoon.

6. Salt as per taste.

7. Egg whites, ½ cup.

8. Whole wheat bread crumbs, 1 cup.

PREPARATION:

Drain excess water from the salmon by placing the meat in a sieve with another vessel under the sieve. After 15-20 minutes most of the water must have drained out from the salmon. Meanwhile dice the onions and green chili finely, sauté them with some oil until transparent, and let it cool. Add these to the salmon along with chopped cilantro, salt, and seasonings and mix everything well. A little of bit bread crumbs can be added to the mixture if it is still wet. The mixture should be dry enough to form patties out of them. Make small patties from the mixture and keep aside. Heat a pan with ½ cup of oil and prepare a work station beside the stove with the patties first, beaten egg whites in a bowl next to that, and the bread crumbs in a plate next to the egg whites. When the oil is hot enough, dip the patties in egg whites first and coat them in the bread crumbs. Shallow fry the salmon cakes until they are golden brown, and serve hot with any sauce. Alternatively the cakes can also be baked at 350 degrees for 20-25 minutes by arranging them on a greased baking sheet.