Mediterranean Salmon Cakes Recipe -

This Mediterranean salmon cakes recipe is a delicious treat for the heat of summer! From my cookbook! Checkout my other cookbooks here.

Prep Time: 15m Cook Time 20m Ready in 1h 35m Servings 6

Ingredients:

4 Tbs olive oil, divided

6 ounces fresh bay scallops

1/2 medium onion

4 cloves garlic

5 sun-dried tomatoes, chopped

1 egg

1 bunch fresh parsley

6 basil leaves

2 fresh hot chile peppers, seeded

1 Tbs Italian seasoning

1/2 cup bread crumbs

1 (5 ounce) can salmon, drained

1 (6.5 ounce) can shrimp, drained

4 Tbs all-purpose flour

Directions

Cook the Scallops: Heat 1 Tbs olive oil in a skillet over medium-high heat. Add scallops and cook until they turn white on all sides. Drain, and set aside to cool.
Blend these ingredients: In a food processor, add the onion, garlic, sun-dried tomatoes, egg, 1 Tbs olive oil, parsley, basil leaves, chile peppers, and Italian seasoning.
Pulse on medium setting until finely chopped. Add the scallops, salmon, and shrimp into a food processor, and pulse on low.
Slowly pour in breadcrumbs, and continue to pulse until the mixture becomes firm and slightly sticky. Do not puree to a paste, the seafood mixture should maintain some texture.
Shape the mixture into patties. Place on a dish, covered, and refrigerate for 1 hour.
Cook the patties: In a large skillet, heat 2 Tbs olive oil over medium heat. Dust the patties lightly in flour, and cook until golden brown, 5 minutes per side.

Variations

Instead of canned (scallops, shrimp and/or salmon) use fresh or frozen and sauté together in butter and garlic.