salmon and shrimp cakes from chef bubba
Salmon
Salmon and Shrimp Cakes from Chef Bubba
Savory patties combining salmon and shrimp, seasoned and fried to a crisp golden finish. Chef Bubba’s signature recipe.
Ingredients
- 10 ounces shrimp, peeled, deveined and minced
- 1 cup finely chopped red bell pepper
- 3 tablespoons extra virgin olive oil, divided
- 1 pound salmon fillets
- 1 3/4 cups dry whole wheat bread crumbs
- 5 tablespoons grated parmesan cheese
- 1 1/2 teaspoons ground black pepper
- 1 teaspoon dried basil 1/2 teaspoon dried thyme
- 2 tablespoons chopped fresh chives
- 1 fresh jalapeno pepper, seeded and chopped
- 2 eggs, well beaten
- 1 (8 ounce) package cream cheese, softened
Directions
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet.
- In a medium skillet over medium low heat, cook and stir shrimp and red bell pepper until shrimp is partially cooked. Remove from heat, and set aside. Heat 1 tablespoon olive oil in the skillet over medium heat, and cook salmon just until no longer pink. Remove from heat, cool, and finely chop.
- In a medium bowl, mix whole wheat bread crumbs, Parmesan cheese, black pepper, basil, and thyme. Stir in shrimp, red bell pepper, salmon, remaining olive oil, chives, and jalapeno.
- Thoroughly blend eggs and cream cheese into the mixture.
- Divide the mixture into about 4 patties 3/4 inch thick, and arrange on the prepared baking sheet. Bake 20 to 25 minutes in the preheated oven, until lightly browned.
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