Monday, July 28, 2014
This recipe is very forgiving and versatile. Take or leave any of the veggies and add whatever suits you (shredded carrots, corn, black beans, etc.). Easy and quick!
Salt and Pepper
4 tablespoons butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1/4 teaspoon Tabasco sauce
1/2 teaspoon Worcestershire sauce
3 (7-oz) cans pink salmon
3 slices toasted bread crumbs, no crust
1/2 cup mayonnaise
2 teaspoons mustard
2 eggs, lightly beaten
Preheat the oven to 350 degrees F.
Saute veggies in 2 tablespoons butter, 2 tablespoons olive oil with the hot sauce, parsley, and Worcestershire until veggies are soft. Cool to room temperature.
Drain and rinse canned salmon and place in a large bowl. Toast bread and crumble into the bowl. Add mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. This works great in a Bosch with dough hooks. Cover and chill in the refrigerator for 30 minutes. Shape into cakes using an ice cream scoop and place on a lightly oiled (sprayed) baking sheet. Flatten the cakes lightly and shape as desired.
Bake for 20-25 minutes or until light gold. Serve warm