Tasmanian Salmon Cakes
 | Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Yield 4
Ingredients: 1 pound of salmon chopped
Bread crumbs as needed
1 whole egg
½ red onion, fine diced
½ red pepper, fine diced
½ yellow pepper, fine diced
½ green bell pepper, fine diced
1 tablespoon Dijon
1 teaspoon minced garlic
Salt and pepper to taste
Directions: 1. Combine all of the ingredients. You’ve added enough breadcrumbs when the mixture is moist yet moldable. 2. Shape into 4 patties and let chill for 30 minutes to firm up. 3. Fry the cakes gently in a little oil until the are cooked through. 4. EAT!
Pairs Well With:
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| Chardonnay |
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