Salmon cakes

I have adventured into making salmon cakes. It was a huge hit with my husband. It even got a comment of "This is so much better than the ones we have at a restaurant" It was crisp and moist at the same time and very tasty too...

Ingredients:

For the salmon cake...

1.25 pounds of salmon, cleaned and chopped (I bought 1.5 pounds and after I removed the skin, it was just the right amount)

1 big slice of bread (I used sourdough), crust removed and finely chopped

1/2 onion (finely grated)

1/2 lemon's juice

2 tablespoons of mayonnaise

2 tablespoons of finely shopped Italian parsley

Salt and pepper to taste

To fry it:

1/2 cup of flour

1 egg

1 tablespoon oil (I used sunflower oil)

1 tablespoon of water

1 cup panko bread crumbs

After chopping the bread, add all the salmon cake ingredients.

Mix it really well and make salmon cakes just like you are making hamburgers... I made 8. We ate 5 of them at dinner and I froze the other 3.

Put salmon cakes in to freezer for 15 minutes. In the meantime, prepare 3 plates:
1) Flour
2) Egg, water, and oil mixed
3) Panko bread crumbs

Take the salmon cakes out of the freezer and dip them into each plate in the order listed above; first the flour, then the egg, then the bread crumbs.

Fry them in 1/3 inch high hot oil (sunflower). 

They are the most delicious and moist salmon cakes that you will ever have. We had them with pasta and arugula salad which goes so well with any type of fish...