Salmon Yam Cake
Yield: 24 Large \ 72 Small
Time: 45 minutes
These are a great, creamy alternative to crab cakes. The sauce tops the cakes!
1 lb Cooked salmon, flaked
¾ lb Baked yams (2). Bake at 350° for 5 min. (or until soft). Peel skin off & cool.
2 Cups Panko breadcrumbs
½ Cup Red pepper, minced
½ Cup Yellow pepper, minced
1 Cup Scallion, minced
2T Capers, minced
1½ T Cajun spice
1T Old Bay seasoning
1 Fresh lemon, zest and juice
1 Cup Mayo
2T Siracha chili sauce
1T Non-pareil capers, minced
1T Fresh chopped parsley
Combine cooled salmon, yams, panko, scallions, lemon and half the seasonings in a large bowl.
Sauté peppers, capers and remaining seasonings for 1 minute. Cool and add to bowl.
Combine all ingredients and refrigerate for 2 hours or overnight.
On a parchment lined sheet pan, use the size ice cream scoop you desire (small for hors d’oeuvres or large for entrée). Place them fairly close together.
Bake at 400°for about 40 mins. on middle rack or until tips are browned.
Whisk all sauce ingredients until blended. Enjoy!
You can do a quick poach with the salmon in your microwave. In a bowl just toss in salmon scraps or filets with the skin on. Add several peppercorns, squeeze of lemon and an inch of water. Cover with plastic wrap and pop a small hole in it. Micro on high for about 3-4 minutes. Don’t overcook! When warm with gloved hands, peel the meat off the skin and reserve.
You can substitute the parsley with fresh chopped cilantro.