Salmon Cakes

Since it's Lent, we've tried out quite a few fish recipes. We had salmon cakes last week. We had followed this recipe the first time we made them, but tweaked it this time around to suit our tastes more.

1/4 onion, chopped and sauted
1 - 2 stalks of celery, diced fine
1 egg
1/2 c. mayo
2 tsp. Dijon mustard
1/2 tsp sugar
1 lemon, zested
2 - 6 oz cans of red salmon
2 - 6 oz cans of pink salmon
1 baked russet potato, peeled and fluffed with a fork
1 c. bread crumbs, divided
1/4 c. grated Pecorino Romano

Vegetable Oil

Once you've prepped the ingredients, the rest is pretty easy. Simply put the onion, celery, potato, egg, mayo, mustard, sugar and lemon zest into a bowl and mix. Then, after you have checked the salmon for bones, add to the mixture. Add in breadcrumbs as needed to thicken so you are able to form patties. We added about 1/4 c at first and a touch more later. Form the patties, this recipe should make about 8-10 3" patties.

In a seperate bowl, mix the cheese, bread crumbs (1/2 c) and grate some pepper in to the mix. Coat the patties in the breadcrumb mixture and I recommend sticking them in the fridge for a few minutes to firm up a bit, so they don't fall apart in the frying process

Next, heat up the vegetable oil in a pan. Pour in enough oil that it will cover at least halfway up the sides of the salmon cakes you've formed. Once it beings to shimmer, place in the patties. Cook until golden brown, or about 3 minutes a side.

Add a drizzle of hot sauce to spice it up and you have a perfect Lenten dinner. And you didn't even have to go to a church basement.

Recommended sides: French Bread, Salad

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