Ingredients:
- 1 pound skinless salmon fillet, cut into small pcs
- Olive oil and cooking wine, for drizzling
- Pinch salt and freshly ground black pepper
- 1 large egg, beaten
- 12 saltine crackers, crushed
- 1/3 cup fresh chopped chives or green onion (optional)
- 1/2 cup frozen corn, thawed
- 2 Tbsp. Dijon mustard
- 5 Tbsp. mayonnaise
- 1 Tbsp. capers, rinsed and drained
- 1 tablespoon lemon juice
- 2 Tbsp. sun dried tomato in oil, chopped
- 2 cups Panko (Japanese style bread crumbs)
- Cooking oil for pan fry
Make it...
- In a medium bowl, season chopped salmon with salt, black pepper, cooking wine and olive oil. Set aside for 5 minutes.
- Add the egg, chives, crushed crackers, corn, mustard, mayonnaise, capers, lemon juice, and sun dried tomato. Mix gently with a spoon until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the Panko and refrigerate for 1 hour.
- In a large nonstick skillet, heat the oil over medium low heat. Add the patties, cover with the lid and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels.
Taste great as is and you can also eat with your favorite dipping sauces for extra yummy, such as Ranch dressing, mayonnaise, shrimp sauce, or
Easy Ranch Dipping Sauce:
EXtra: You can use shrimp orcrab instead of salmon, use sweet peas instead of corn. I add some Ranch Dipping sauce in the cake mix and they turn out really tasty, too.
Easy Ranch Dipping Sauce:
- 1 can (16 oz.) sour cream, chose from regular, less fat or no fat as you like
- 1 package of Ranch Salad Dressing
EXtra: You can use shrimp orcrab instead of salmon, use sweet peas instead of corn. I add some Ranch Dipping sauce in the cake mix and they turn out really tasty, too.
