SALMON AND COD FISH CAKES

Salmon and Cod Fish Cakes image

I had a little salmon and cod to use up, not enough to make a meal out of either, so I came up with this recipe the other night, to use them both together. We really enjoyed them served over salads and I made a tangy mayonnaise relish to go over the top of the cakes which went well with them. The amounts listed below for the fish are just what I had in my fridge and I am sure could be adjusted slightly.

Provided by The Flying Chef

Time 35m

Yield 6-8 Patties

Number Of Ingredients 17

Ingredients

330 g salmon, cooked and flaked
370 g cod, cooked and flaked
1 stick celery, diced
1 small red pepper, diced (about 1/2 cup)
3 green onions, thinly sliced
3 garlic cloves, crushed
3 tablespoons parsley, finely chopped
2 tablespoons dill, finely chopped
1/2 teaspoon cayenne pepper
3 medium eggs or 2 large eggs
panko breadcrumbs, flakes (I have not listed amount as I was not measuring I am guessing about 1/2-3/4 cup in total)
1/2 cup mayonnaise
3 tablespoons pickle relish
1 tablespoon lemon juice
2 teaspoons creamy mustard
1 green onion, finely sliced
1 tablespoon chopped chives

Steps:

Mayonnaise Relish.
Combine all the ingredients together in a bowl and refrigerate until ready to use.
Fish Cakes.
In a large bowl combine all the ingredients down to the panko flakes, add a few tablespoons of panko flakes to the mix to bind ingredients together.
Shape into patties, you will get about 6 large or 8 medium patties from this.
Pour more panko flakes onto a plate, coat the outside of each pattie with panko flakes.
Heat a little oil in a pan, add patties and cook both sides, until browned and crisp on the outside.
Serve on buns or over salad as I did and top with relish.

Nutrition Facts : Calories 251.4, Fat 11.7, SaturatedFat 2.2, Cholesterol 138.8, Sodium 333.7, Carbohydrate 10.1, Fiber 0.9, Sugar 4.5, Protein 25.9

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