Two nights, two posts and both from Rachel Ray recipes. She may be annoying, but she knows how to cook and puts out great recipes. The recipe for tonight's post can be found on the Food Network (one of our favorite networks) here. A while back we tried a salmon cake recipe from the back of the salmon pouch and thought, "meh."This recipe was much better and added a lot of flavor and the sauce was super hot so if you make this and are not a fan of heat, you might want to cut back on the amount of chili sauce. We used Sriracha Hot Chili Sauce and ended up adding another 1/4 cup of mayo to ease up on the heat. We give this one a 4.5 just with some minor changes to the sauce to keep it from being too hot. Serving it over the salad green tossed in olive oil, salt and lemon juice was outstanding.
Other variations we made:
- Panko rather than cracker meal (leftovers from the Eggplant Parmesan)
- Cayenne pepper because we didn't have any cayenne pepper sauce. I think this added more heat and took away some moisture which made forming the cakes a bit difficult
Laura chopping the dill
pre-cake goodness
pre-fried cakeness
crush the cook indeed
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