Salmon cakes

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These freeze so well. Frozen patties make an absolutely easy weeknight dinner. We always buy a half salmon for grilling. We use whatever is left for patties the next day. 1-1.5 cup of cooked salmon makes about 4 patties. I also use any extra bread from the week to make these. The taste varies a bit based on the type of bread. My favorite is leftover french bread. I do not even always dry the bread out. Often, I just make crumbs in the food processor and use it as is.

 

1.5 cups cooked leftover salmon

juice of 1 lemon

1/4 cup chopped onion

1/4 cup chopped red bell pepper

3-4 chopped green onions

1 egg

1 cup bread crumbs

1 teaspoon old bay seasoning

2 tablespoons mayonnaise

1 tablespoon yellow mustard

 

 

Mix all ingredients together. Form into patties about the size of the palm on your hand. Freeze on a silicone mat for 1-2 hours. Place a layer of parchment paper between the patties and transfer them to a freezer safe bag.

When ready to cook:

Preheat the oven to 375 degrees. Warm 2-3 tablespoons olive oil in a skillet on medium high heat. Cook the patties in the skilled for 2-4 minutes per side or until just browned. They will not be fully cooked. Place the patties on a raised grate and bake in the oven for about 20-25 minutes. My raised grate is a cooling rack placed inside of a cookie sheet.

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