NEW YORK'S BEST CRISPY SALMON CAKES

New York's Best Crispy Salmon Cakes image

This started out as a basic recipe many years ago and slowly evolved until it became the best salmon cakes I've ever had. Please use the celery and red bell pepper as it is essential to the taste. If you don't have the wasabi powder you can just substitute cayenne pepper which tastes different but is still good but please don't use 1/2 tsp! LOL!

Provided by scancan

Time 25m

Yield 7 cakes, 3 serving(s)

Number Of Ingredients 15

Ingredients

1 (14 3/4 ounce) can salmon
2 tablespoons hellman's light mayonnaise
2 eggs
1/2 small red bell pepper, finely diced (about 4-5 tablespoons)
1 stalk celery, finely diced
1 tablespoon chopped fresh parsley
2 green onions, chopped (scallions)
1/2 teaspoon wasabi powder
1/4 teaspoon garlic powder
1/4 cup plain breadcrumbs, plus extra for coating
1/4 cup hellman's light mayonnaise
1 lemon, juice of
1/4 teaspoon dried dill
1/4 teaspoon red wine vinegar
1 dash garlic powder

Steps:

Remove skin and bones as desired.
Add rest of the ingredients to the salmon and combine well until the mixture holds together well (if it is too dry add a little mayo).
Forming a salmon cake with your hands, coat on both sides with the breadcrumbs.
Gently place in hot oil in your frying pan and cook over a medium heat until nicely browned.
Enjoy!

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