Salmon Cakes

I love seafood and am always looking for a recipe that lets me sneak in ton's of veggies too.  This one is perfect!

Ingredients: 1 lb of salmon steak, olive oil, salt & black pepper, 1 small red onion, 3 ribs celery, 1 small red pepper, 1 small green pepper, 1/4 cup parsley, 3 green onions, 1/4 cup chives, 5 dashes Tabasco, 3 dashes Worcestershire sauce, 1/2 cup mayo, 2 large eggs beaten, & lots of bread crumbs ( I used panko, but you can use what you like) and of course your spice blend.  I used some salt, pepper, onion & garlic granules, celery seed and Aleppo pepper.  If you want to you can use Old Bay seasoning to your taste.

Heat a non stick pan over medium heat with a bit of olive oil in the bottom of the pan.  Place the salmon steak skin side down and season the top with a little salt.  Cook until about 75% done.  The top will still be pink.

Flake the salmon steak and set in the fridge.
Rough chop all the veggies.

 Put the veggies in your food processor and pulse until finely chopped.   Do not puree.

In a large bowl mix together the veggies, flaked salmon, spice blend, mayo, and 2 beaten eggs.  Slowly start adding in your bread crumbs about 1/4 cup at a time until the mix holds together and you can form patties.  Refrigerate the mix for about 30 minutes prior to cooking to to help the patties stay together more easily.

Cook each fish cake in a nonstick pan with a little olive oil.  About 3 minutes and 30 seconds per side over medium heat.  Place the cooked fish cakes on an oven proof dish in a preheated 275 degree oven to keep warm until all are cooked through.

This recipe makes about 10-12 large fish cakes and up to 2 dozen mini cakes.  I served my cakes with a little lemon aioli, fresh corn on the cob, and steamed squashed.