Brunch, anyone? Salmon cakes (or patties) elevate breakfast to special event. I can no longer order these in restaurants because they always contain some sort of gluten. If I want them at all, I have to make them myself.
I sliced up a small onion and a clove of garlic, and sauteed them with an anchovy fillet as I was pulling condiments out of the refrigerator.
Done, before I figured out what I was going to do, but onions and garlic are always a good place to start.
I added the onion mixture to two baked salmon fillets left over from this cook.
Ignore the egg, I didn't use it. The mixture that holds this all together:
1/2 cup Mayonnaise
3 Tb. Wheatless Breadcrumbs
2 tsp. Dijon
A splash of Worcestershire
It was cohesive without adding the egg, so I tested it with a small patty.
Held together just fine.
No adjustments to seasoning necessary.
I refrigerated the patties for brunch tomorrow.
Crunchy on the outside, moist on the inside. Brunch for two, done!
I sliced up a small onion and a clove of garlic, and sauteed them with an anchovy fillet as I was pulling condiments out of the refrigerator.
Done, before I figured out what I was going to do, but onions and garlic are always a good place to start.
I added the onion mixture to two baked salmon fillets left over from this cook.
Ignore the egg, I didn't use it. The mixture that holds this all together:1/2 cup Mayonnaise
3 Tb. Wheatless Breadcrumbs
2 tsp. Dijon
A splash of Worcestershire
It was cohesive without adding the egg, so I tested it with a small patty.
Held together just fine.
No adjustments to seasoning necessary.
I refrigerated the patties for brunch tomorrow.
Crunchy on the outside, moist on the inside. Brunch for two, done!
