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'Fullback Fake' Salmon Cakes




Source of Recipe


Life 11, Atlanta, GA


Recipe Introduction


recipe developed by The Clever Cleaver Brothers®



List of Ingredients




1 pound salmon - poached, cooled & flaked
1/4 cup finely diced onion
1/4 cup finely diced celery
1/4 cup finely diced red pepper
1/2 cup kernel corn - drained
1 tablespoon chopped fresh cilantro
1 tablespoon capers - drained
1 teaspoon chili powder
1/2 teaspoon coarsely ground black pepper

1/2 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon Dijon mustard
2 cups cracker meal, divided into 2 equal portions
salad oil for cooking the salmon cakes


Recipe



(yields 8 cakes)
1. In a plastic mixing bowl, combine the flaked salmon, onion, celery, red pepper, corn, minced garlic, cilantro, capers, chili powder and black pepper.

2. In another plastic mixing bowl, combine the mayonnaise, beaten egg and the mustard.

3. Combine mayonnaise mixture, 1 cup of cracker meal and the ingredients in other bowl.

4. With clean hands, shape into 8 salmon cakes, approximately 2" diameter and 3/4" thick.

5. Place the salmon cakes in the refrigerator for at least 1 hour so they will become firm.

6. Place the other 1 cup of cracker meal on a flat plate. Pat the salmon cakes on this cracker meal to coat on all sides.

7. Place approximately 1/2" of oil in a sauté pan and heat on the burner side of the Coleman Road Trip GRILL® until hot, but not smoking.

8. Carefully place the salmon cakes in the pan and cook for approximately 5 minutes on
each side or until golden brown and heated throughout.

9. Hold in a warm oven for service. Enjoy with fresh lemon juice or your favorite sauce.