Salmon Cakes with Sriracha Tartar Sauce

Salmon Cakes with Sriracha Tartar Sauce

AuthorMab
Yields6 Servings
Ingredients
Salmon Cakes
 300 g tinned salmon, drained well
 70 g mayo
 65 g breadcrumbs
 1 egg
 2 tbsp mustard
 0.50 tsp hot sauce
 1 tsp salt
 1 tsp pepper
 1 tbsp worcestershire sauce
 1 tsp chives or dill
Breading
 1 egg, beated with a small amount of water
 50 g breadcrumbs
 2 tbsp butter
Sriracha Tartar Sauce
 150 g mayo
 80 g pickles, finely chopped
 ¼ red onion, finely chopped
 20 g capers, finely chopped
 1 tbsp chopped parsley
 1 tbsp lemon juice
 25 g sriracha
 1 garlic clove, minced
Directions
1

Mix together all of the salmon cake ingredients in a medium bowl with a fork together making sure not to break up the salmon too much.

2

Take about 1/6 of the mixture and form into a tight puck shape with your hands. Repeat until all the mixture is used.

3

Set up a breading station: put the egg in one bowl and the breadcrumbs in another then dip only the top and bottom of the cakes into the egg first and then the breadcrumbs. At this point you can freeze the cakes for 15-30 minutes easier handling or proceed with cooking.

4

Fry the cakes: In a medium hot pan on the stove top add the butter, then place the coated cakes in the pan to cook for 4-5 minutes, then flip and cook on the other side for another 3-4 minutes until both sides have browned completely but the cake isn't fully cooked through.

5

Line a baking sheet with a piece of parchment and placed the cakes on it and finish them in the oven at 220°C for about 5-6 minutes.

6

While the cakes are the oven, mix together all the ingredients for the tartar sauce in a bowl. Serve the cakes hot topped with the sauce.

Adapted from Brian Lagerstrom

Ingredients

Ingredients
Salmon Cakes
 300 g tinned salmon, drained well
 70 g mayo
 65 g breadcrumbs
 1 egg
 2 tbsp mustard
 0.50 tsp hot sauce
 1 tsp salt
 1 tsp pepper
 1 tbsp worcestershire sauce
 1 tsp chives or dill
Breading
 1 egg, beated with a small amount of water
 50 g breadcrumbs
 2 tbsp butter
Sriracha Tartar Sauce
 150 g mayo
 80 g pickles, finely chopped
 ¼ red onion, finely chopped
 20 g capers, finely chopped
 1 tbsp chopped parsley
 1 tbsp lemon juice
 25 g sriracha
 1 garlic clove, minced

Directions

Directions
1

Mix together all of the salmon cake ingredients in a medium bowl with a fork together making sure not to break up the salmon too much.

2

Take about 1/6 of the mixture and form into a tight puck shape with your hands. Repeat until all the mixture is used.

3

Set up a breading station: put the egg in one bowl and the breadcrumbs in another then dip only the top and bottom of the cakes into the egg first and then the breadcrumbs. At this point you can freeze the cakes for 15-30 minutes easier handling or proceed with cooking.

4

Fry the cakes: In a medium hot pan on the stove top add the butter, then place the coated cakes in the pan to cook for 4-5 minutes, then flip and cook on the other side for another 3-4 minutes until both sides have browned completely but the cake isn't fully cooked through.

5

Line a baking sheet with a piece of parchment and placed the cakes on it and finish them in the oven at 220°C for about 5-6 minutes.

6

While the cakes are the oven, mix together all the ingredients for the tartar sauce in a bowl. Serve the cakes hot topped with the sauce.

Salmon Cakes with Sriracha Tartar Sauce

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