1¼ pound salmon fillets, skinned, any bones removed (I used a little less than 1 pound)
1 slice high-quality white sandwich bread, such as Pepperidge Farm, crusts removed & finely chopped (I used multi-grain bread)
¼ c grated onion
2 Tbsp fresh parsley leaves (I skipped because I didn't have)
2 Tbsp mayonnaise (I used Veganese due to Gabby's allergies)
¾ tsp salt
1½ Tbsp fresh lemon juice
½ c all-purpose flour
2 large eggs (I added an extra egg in the initial mixture)
3-4 Tbsp olive oil
¾ c panko, or plain dry bread crumbs
Instructions
Chop salmon into ½-inch pieces and mix with chopped bread, onion, parsley, mayonnaise, salt & lemon juice in medium bowl. (I added an extra egg into the mixture) Scoop a generous ¼ cup portion and use your hands to form into a patty measuring roughly 2½ inches in diameter and ¾ inch thick. Place on parchment-lined baking sheet and repeat with remaining mixture, making 6-8 patties. Freeze the patties until the surface moisture has evaporated, about 15 minutes.
Meanwhile, spread the flour in a shallow dish. Beat the eggs in a second shallow dish. Spread the bread crumbs in a third. Dip the chilled salmon patties in the flour to cover and shake off the excess. Transfer to the beaten egg and with a slotted spatula, turn to coat; let the excess drip off. Transfer to the panko, shaking the dish to coat the patties completely. Return breaded patties to baking sheet.
Heat olive oil in large heavy skillet over medium-high heat until simmering, about 3 minutes. Add salmon patties and cook until medium golden brown on the bottoms. Flip cakes and cook until medium golden brown on the other side.
Transfer to a paper towel lined plate and allow to drain for a minute. Serve hot.
Recipe by mommy's two cents at http://mommystwocents.com/2012/07/not-my-nanas-salmon-patties/