Chef's Quick Tip: Salmon cakes
1/2 cup leftover broccoli
1/2 cup leftover potatoes
8 to 12 ounces leftover cooked salmon
3/4 cup multi-purpose mayo-mustard
1 cup panko style bread crumbs
Zest of one lemon
1/4 cup freshly sliced parsley leaves
2 tablespoons olive oil
Cut the leftover vegetables into 1/4” to 1/2” pieces and place in a medium mixing bowl. Flake the salmon into small pieces and add to the mixing bowl with the mustard-mayo.
Add about 1/4 cup of the panko and mix well. Add the lemon zest and sliced parsley leaves.
Mix well and check to make sure the mixture holds together and will form a cake-style patty.
Spread the rest of the panko on a small plate and press the top and bottom of the salmon cakes into the breadcrumbs to coat.
Heat a non-stick skillet over medium-high heat, add the olive oil and cook the cakes for three to four minutes on each side.
To serve, thin some mustard-mayo out with a little prosecco or Modena vinegar to sauce consistency.