Indian Candy Cakes
Crab cakes are an hors d'oeuvre staple from one coast to the next, however, here on the west coast nothing could be more fitting that a salmon cake. Indian candy style salmon makes the most outrageous tasting cake you have ever eaten.
Ingredients
1/2 pound Indian candy
1/3 cup finely chopped green onion
1/2 cup finely diced green pepper
1 tbsp. grainy Dijon mustard
1/4 cup finely chopped parsley
2 tbsp. prepared horseradish (I like the hot one)
1 large egg, beaten
1/3 cup mayonnaise (I like Hellmann's)
sea salt and freshly ground pepper to taste
1 cup fresh white bread crumbs
Method:
1. Remove the skin from the salmon and flake into a large mixing bowl.
2. Add the onion, green pepper, mustard, parsley, horseradish, egg and mayo. Mix well to combine, season with sea salt and pepper.
3. Stir in the bread crumbs, adding more if the mixture is too moist. Form into small patties.
4. Sauté the cakes over medium heat in a non stick pan until they are golden brown on both sides. Serve warm or at room temperature.
A garlic dill aioli is a great garnish. It can be purchased at good gourmet stores.
Makes 24.
