Salmon Cakes for Passover
and Everyday Version
One of the first real recipes that I mastered on my own are these salmon cakes. Even though I cook a lot of fish I am not a big fish lover. For some reason as a kid fish croquettes, were one of my favorite dinners to order at the diner. I suppose the creamy inside and the crispy outside disguised the fact that I was eating fish. With fresh salmon, fresh herbs and the right mix I have created my version of The Salmon Cake.
I have often served this alongside of my brisket as a second entree, or I make a small version for an appetizer. This is a great recipe to make ahead and freeze. Just defrost them and heat them on a baking sheet.
There are only a few ingredients to switch out if you are not making them for Passover but use the same amounts. Worcestershire sauce for Soy sauce, corn flake crumbs for Matzoh meal, and add 1/4 cup of Dijon mustard.
Ingredients:
1 ½ pound piece of salmon
3 cloves of garlic grated
1/2 cup mayonnaise
1 extra large egg
3 tablespoons imitation soy sauce
1 small white onion chopped fine 1/4 " squares
2 stalks celery chopped fine 1/4" squares
3/4 cup matzo meal
1/2 cup chopped fresh parsley
salt and pepper
oil for frying
In a large covered pot, with water covering the salmon boil until the salmon is fully coked and flakes when pierced with a fork. Remove the salmon from the water and let cool, then flake it all to a consisatnt texture.
In a large mixing bowl combine the garlic, mayonnaise, egg and imitation soy sauce. Add the flaked salmon, onion, celery, matzo meal, parsley, salt and pepper. Form the mixture into 2 to 2 ½ inch round patties.
If the mixture seems to dry and is falling apart add another egg. If the mixture seems to wet add more matzo meal 1 Tablespoon at a time.
In a large sauté pan heat ½ inch canola oil, and fry the patties till they are golden brown, then flip and brown the other side, about 2-3 minutes each side. Remove from oil and blot excess oil on paper towels.
For the recipe click on the photo to go to a previous post for The Mango Salsa.
They go nice with my Mango Salsa. The sweet mango and the bite from the onion and jalapeno are a great condiment for the Salmon cakes. If you click on the photo to the right it will take you right to the recipe.These are great to serve as an appetizer or a main dish, with meat or dairy.