Recipe for Salmon Cakes With Feta & Spinach

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Salmon cakes with feta and spinach are really easy to make so long as you're using the appropriate recipe. Get a recipe for salmon cakes with feta and spinach with help from one of the most talented and dedicated chefs in Manhattan in this free video clip.

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Video Transcript

Good afternoon. My name is Jason Tilmann, executive chef here at Triomphe Restaurant in the Iroquois Hotel, 49 West 44th Street between 5th and 6th Avenue in New York City. OK. So today we're going to go ahead and make salmon cakes with feta cheese and spinach. OK. And what I have, is I have one piece of salmon that I have cooked already and chilled. And we're going to go ahead and break that up a little bit. OK. And we're going to put that inside our stainless steel bowl. We're going to go ahead and add a little bit of our spinach. Now this is raw, fresh chopped spinach. I'm using about two tablespoons. We're going to use a little bit of feta cheese and we're going to crumble that in there together, OK. Just like that, we're going to mix that together just like that. We want a little bit of salt and a little bit of pepper. Now we're going to add a little bit of wetness. We're going to add one whole egg, mix that together. Look at that, that's so beautiful. It's easy, OK. And if you could see, let me show you. You could see, it's kind of moist. And what we're going to do is we want to absorb some of that moisture. So what we're going to add is a little bit of Panko bread crumb. If you don't have Panko bread crumb that's quite all right. You can use regular white bread crumb, you can use Italian bread crumbs, and basically what we're trying to do is create a little binder. All right. We're trying to bring that together. All right. Now I always add the wet before I add the dry because if I add the wet, then I know how much dry I need to add. OK. Going to add some fresh chopped chives in there. OK. So now, now we're looking about perfect. We're going to go ahead and form our cakes. OK. We're going to take, and I do it by my eye. OK. And these are going to be, these are going to be about three ounce salmon cakes. OK. So look at how beautiful that is. OK. That's really nice. Nice, one salmon cake here. We'll set that one aside. And we're going to go ahead and make one more salmon cake. And I kind of keep it right there so I know I have a good idea that that's three ounces, pretty similar to the size of the other one. OK. We're going to mix this or shape this. Right now we're shaping these. OK. Look at that. That's so easy. All right. And we're going to set these here. Now the next step that we're going to do is we're going to go ahead and bread these. OK. And what that is, is we're going to take and we're going to dredge them in flour, egg and bread crumb. OK. So we're going to take it, a little bit of flour, just like that. And that's going to create, when we put it in the pan and cook it, it's going to create a nice little crust. OK. A nice little texture to it and a crust. It's going to keep it all nice and moist. So the flour, all right. And then we're going to drop it in our egg mixture, and it's just whole eggs, cracked whole eggs. All right. Just like that. Now you can add all the different kinds of things to these crab cakes as well. If you want onion you can add onion, you know, you can add capers. You can add whole grain mustard. You can add all different kinds of stuff, OK. And now we're going to go ahead and dredge these in our Panko bread crumbs. OK. And that's going to create our nice golden brown crust when we put it in our saute pan, OK. Just like this. All right. Look at that. OK. So there we have our, these are salmon spinach and feta cheese salmon cakes. I'm Jason Tilmann and we'll see you next time.

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