Mix the egg, mayo, lemon juice, mustard, green onion, parsley, and cayenne. Add the salmon (or crab, as I’ve done in the past) and mix well. This actually came out a bit moister than necessary. It tasted absolutely wonderful but might have been a bit easier to handle had I started with 3-4 Tbs of mayo and increased as needed. Still, it worked. Anyway, mix it all together, add the salmon and mix well. Taste and adjust. I ended up doubling the amount of mustard called for in the original and getting brave enough to add the cayenne even though I was cooking for kids. It was tasty, but not too spicy, and the kids devoured it!
Heat the oil and butter over medium high heat. I made bread crumbs by putting a couple of slices of bread in the food processor and whirling it into crumbs only, I admit, because I’d run out of the dried Progresso crumbs I normally keep on hand. But they were great. I used to always make my own bread crumbs (from the heels no one wants to eat) and have gotten out of the habit, a flaw I think I will rectify.
Put your bread crumbs on some small plate or pie pan. Pick up a handful of the salmon mixture and pat it into a patty shape, then press down into the crumbs. Turn over and press down, then gently pick up and place in the hot oil and butter. Repeat until your pan is full, but not crowded. After a couple of minutes, slice the patties around so any hot spots get shared. When they’re browned on the one side, flip them over carefully and cook until browned on the other side, about 4 minutes on each side.
Serve hot as is, or with the tartar sauce of your choice. A simple mixture of mayonnaise, lemon juice, and capers goes very well! If you need it red, add a shot of ketchup. And/or serve with slices of lemon.
Salmon Cakes from Leftover Salmon https://cheapcooking.com/salmon-cakes_15/ February 16, 2005