Recipe: Salmon Cakes
Makes 8 cakes
¼ cup mayonnaise
¼ cup finely chopped fresh dill
¼ cup finely chopped red onion
Finely grated zest of 1 lemon
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 ¾pounds cooked salmon, skin, bones and gray strip of flesh discarded
1¼ cups fresh breadcrumbs
Mild oil, such as canola, for crisping
1. Mix: In a large bowl mix mayo, dill, onion, zest, salt and pepper. Add salmon. Mix gently with a soft spatula.
2. Shape: Pat into eight cakes, each about 3 inches across and 1 inch thick. Roll cakes in breadcrumbs. Set cakes on a baking sheet. Cover with plastic wrap and chill. Chilling is optional, but makes the cakes easier to handle.
3. Crisp: Heat a thin film of oil in a heavy cast iron pan set over medium heat. Cook salmon cakes in batches until crisp outside and hot inside, about two to three minutes per side.
— Chicago Tribune