Steelhead Fish Cakes

Instructions

Place 1/2 slice of bread in the food processor and process into coarse bread crumbs. Cut the salmon into 2" chunks and place in the food processor. Slice the scallions, including the green tops and add to the processor along with the egg and salt. 

This time I used brown trout and a half slice of the Tuscan loaf I had in my bread drawer.

What you're looking for is a mix that still has chunks of fish in it. If you pulse your food processor six or seven times you should get the right consistency.

Place a piece of wax paper or plastic wrap on a baking sheet. Using an ice cream scoop or large spoon, form loosely compacted patties and then place on the baking sheet. You should get about six patties.

Notice that the patties are pretty loose and that there are chunks of fish. This will make a nice moist fish burger.

Place the baking sheet in the refrigerator for 5-10 minutes. I've experimented with this recipe a few times and have found that the patties don't break apart when you fry them if you let them rest in the fridge for a bit. When you're ready to fry them up, add enough canola oil to coat the bottom of the large frying pan. The oil should be hot but not smoking.

Use a spatula to carefully move the fish patties from the baking sheet to the hot oil.

Pan fry over medium heat. You're looking for a nice even sizzle. These fish burgers don't take long to cook - about three to four minutes per side should do.

You want the burgers to be a nice golden brown on each side. If you have to cook your fish burgers in batches, place the cooked burgers on a paper towel lined plate and place in a warm oven.

We like our fish burgers with a salad on the side or on a nice brioche roll with lettuce and tomato. I'm not a mayonnaise lover but that's what Mark likes on his.

So if you're like me and grew up eating salmon patties, give this recipe a try. I guarantee you that you'll be glad you did.