Salmon Cakes
Ingredients
8 oz.
salmon fillet, fully cooked, skinned and flaked
⅓ cup
chopped fresh Italian parsley
¼ cup
finely chopped shallots
1
egg, beaten
2 tbsp.
mayonnaise
1 tbsp.
white wine Dijon mustard
⅛ tsp.
cayenne pepper
2 ¼ cups
panko breadcrumbs, divided
3 tbsp.
vegetable oil
- Kowalski's Mango Salsa or Signature Dill Dip (pictured), for serving
- lemon wedges, for serving
Directions
- In a large mixing bowl, combine salmon, parsley, shallots, egg, mayonnaise, mustard, cayenne and 1 ¼ cups breadcrumbs; refrigerate, covered, for several hours to overnight.
- Shape mixture into 8 patties; roll each in remaining breadcrumbs.
- In a large skillet, heat oil over medium-high heat. Add salmon cakes; sauté until golden-brown, turning once.
- Serve with salsa or dip and lemon wedges.
Find It!
- Find Kowalski's Mango Salsa in the Prepared Produce Section.
- Find Kowalski's Signature Dill Dip in the Deli Grab & Go Case.
