Salmon (Cod) Cakes

My wife just sat down next to me as I begin write this post.  She does not like the name of this dish.  Adding the cod to the salmon cakes somehow brings down the elite level of this dish.  I was looking to re-create crab cakes without using crab or any shellfish.  Using all salmon, would be great, but the flavor would be strong.  The cod brings both a good balance to the cod and some strength to the texture of the cake.

 

 

Ingredients:

• 1 lb salmon
• 3/4 lb cod
• 1/2 shallot
• 2 tsp Worchestershire sauce
• 1/2 cup of low-fat buttermilk
• 1 3/4 cup of Panko, divided
• 1 tsp cayenne
• salt & pepper to taste 
• 2 tbsp canola oil

Directions:

In your Cuisinart, separately pulse the salmon and the cod.  You want to just break it down.  Leaving a few chunks of the fish only adds to the texture and reminds you of crab.

Remove to a bowl and add the rest of the ingredients – add about 3/4 of a cup of the Panko and reserve the rest.  Mix well and add more buttermilk or Panko if you do not like the consistency you achieve.  Form in to 6 patties.  Heat a skillet on medium high heat.  Take the patties and roll in the Panko.  Feel free to apply as much of the Panko as much as you can.  Add to the hot skillet and cook each side for 2  -3 minutes.

You want a good crisp on each side.  Finish by cooking in a 325 degree oven for 4 – 8 minutes.

Enjoy!