This Friday I’m making salmon cakes again. This time with Parmesan and parsley. And I add lemon zest and Dijon mustard for extra flavor.
I mix the ingredients in my food processor. Adding an egg to the mixture aids in holding the cakes together. I personally find that both Parmesan and Dijon adds enough salt to these cakes therefore I don’t feel there is a need for any extra salt.
An old kitchen tip is to rinse your hands in cold water and also wet the cutting board, which makes it easier to handle the mixture and form patties.
This Friday I serve my salmon cakes with my favorite cauliflower puree. I really like the smooth creamy texture of this puree to these cakes. And some crisp steamed sugar snaps!
Remember Life is too short to not eat and drink well!