Salmon Cake Sliders with Spicy Mayo

• Seafood

  • 2 tsp Crab boil seasoning
  • 18 oz Salmon, cooked and cooled

• Produce

  • 2 stalks Celery
  • 1 tsp Garlic powder
  • 1/4 Green bell pepper
  • 1/3 cup Parsley
  • 1/3 Red bell pepper
  • 1 Salad greens

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tbsp Capers
  • 1/2 tsp Dijon mustard
  • 1/4 tsp Hot sauce
  • 3 tsp Lemon juice
  • 1/2 cup Mayonnaise

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/3 tsp Cayenne pepper
  • 3/4 tsp Chili powder
  • 1/2 tsp Salt
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 Frying oil

• Bread & Baked Goods

  • 1 1/4 cups Breadcrumbs
  • 8 Slider buns

Found on cakenknife.com

Description

Ingredients

• 18 oz salmon, cooked and cooled
• 1/4 green bell pepper, seeded and cut into large chunks
• 1/3 red bell pepper, seeded and cut into large chunks
• 2 stalks celery and cut into large chunks
• 1/3 cup parsley
• 1 1/4 cups breadcrumbs
• 2 tsp crab boil seasoning
• 2 eggs, beaten
• 2 tsp lemon juice
• 1/4 tsp hot sauce (I used Frank’s Red Hot)
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 Tbsp capers, drained
• Frying oil
• Salad greens
• 8 slider buns, cut in half and toasted
• 3/4 tsp chili powder
• 1/3 tsp cayenne pepper
• 1 tsp lemon juice
• 1/2 cup mayonnaise
• 1/2 tsp dijon mustard
• Salt & pepper

Directions

• In a small bowl, whisk together all the ingredients for the spicy mayo. Season with salt and pepper to taste. Set aside in the refrigerator until ready to serve.Add peppers, celery and parsley to a KitchenAid Diamond Blender and pulse on the chop setting until the ingredients come together and the veggies are minced. Add the salmon and pulse a couple more times until the salmon is broken down but not mushy.Pour the contents of the blender into a large bowl. Stir in the breadcrumbs, eggs, seasoning, lemon juice, hot sauce, garlic powder, salt, pepper and capers. Cover the mixture with plastic wrap and refrigerate for 30 minutes.Remove the chilled salmon mixture from the refrigerator and form thick 2 to 3-inch cakes (depending on the size of your slider buns).Heat 1-inch of oil in heavy skillet over medium-high heat. Working in small batches, fry the salmon cakes for approximately 3 to 4 minutes per side, or until golden brown and cooked through. Remove the cakes to a paper towel-lined plate to drain.To assemble the sliders, add the salmon cakes to the bottom halves of the slider buns. Spoon a generous Tbsp of the sauce on top of each cake and finish with some salad greens. Top with the other halves of the slider buns and serve immediately.