|Jon Bonnell's Fine Texas Cuisine|
|by Jon Bonnell|
Jon Bonnell, owner and executive chef of Bonnell's Fine Texas Cuisine in Fort Worth, creates exciting high-end appetizers, main meals, and sides u...
Tip: Try fish cakes for more results.
1 - 8 of 8 for salmon fish cakes
Mix above, form cakes, dip in bread crumbs. Brown in pan with corn oil to prevent sticking.
Saute celery, green ... and bones from salmon; flake salmon ... patties. Cook in hot oil over medium heat 4 to 5 minutes on each side or until lightly browned.
Combine all ingredients. Form patties. Fry in hot oil.
Mix fish, potatoes, ginger, ... into 4 inch balls and flatten. Dip each cake in flour and fry gently in oil and butter until golden brown. Serve with lemon.
Combine first 7 ingredients, mix well. ... 8 patties. Dredge in flour, fry fish cakes in hot oil about 10 minutes or until brown, turn once. Drain well.
Empty can of fish into large bowl, ... 1/4" cooking oil. Cakes should be about ... (Mackeral fish may be used.) For additional quantity 2 eggs may be used.
Mix egg, lemon ... in blender. Toss with fish. Mix with sufficient corn flake crumbs to permit shaping of fish cakes. Fry in oil. Drain on paper towels.
Put the salmon steaks into the ... 7 minutes. When fish is cool enough ... mixture into 12 cakes of more or ... lemon wedges and mushroom and paprika sauce.
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