Salmon Keftethes Cakes Recipes

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SALMON CAKES



Salmon Cakes image

For an elegant main course, serve Ina Garten's Salmon Cakes, made with a mix of fresh veggies, capers and Old Bay, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     appetizer

Time 2h20m

Yield 5 servings

Number Of Ingredients 17

1/2 pound fresh salmon
Good olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
3 slices stale bread, crusts removed
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
  • Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
  • Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
  • Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
  • Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

MARGARET'S KEFTEDES (GREEK MEATBALLS)



Margaret's Keftedes (Greek Meatballs) image

This is my yia yia's recipe--a family favorite straight from the village of Kyparissia. Serve as an appetizer or with tzatziki, Greek salata, and pita or pasta for a full meal. They taste best served at room temp and make for wonderful leftovers. If you don't care for lamb, try using all beef instead.

Provided by Shandeen Gemanis

Categories     World Cuisine Recipes     European     Greek

Time 55m

Yield 4

Number Of Ingredients 12

4 slices white bread, torn into pieces
2 tablespoons milk
1 clove garlic
1 onion, quartered
4 teaspoons dried mint
1 teaspoon salt
ground black pepper to taste
½ pound ground beef
½ pound ground lamb
4 eggs
½ cup all-purpose flour for dredging
vegetable oil for frying

Steps:

  • Moisten the bread pieces with the milk in a large bowl, and set aside. Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped. Add the onion mixture to the bowl with the moist bread, along with the beef, lamb, and eggs. Mix with your hands until thoroughly blended.
  • Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter. Place the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly. This will keep them from rolling away.
  • Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes; drain on a paper towel-lined plate. Repeat with remaining meatballs.

Nutrition Facts : Calories 521.6 calories, Carbohydrate 28.6 g, Cholesterol 259.1 mg, Fat 31.5 g, Fiber 1.7 g, Protein 29.7 g, SaturatedFat 9.1 g, Sodium 892.6 mg, Sugar 3 g

SALMON KEFTETHES (CAKES)



Salmon Keftethes (Cakes) image

Provided by Food Network

Categories     appetizer

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 17

1 pound cooked and flaked salmon
3 ounces chopped fresh flat-leaf parsley
1/2 cup finely chopped celery
2 tablespoons fine breadcrumbs
1 tablespoon olive oil
1/2 teaspoon sea salt
1/2 teaspoon pepper
4 sprigs dill, chopped
4 cloves garlic, finely chopped
1/2 small onion finely chopped
1/2 cup fine breadcrumbs
1/2 cup all-purpose flour
Pinch chopped fresh parsley
1 cup Greek yogurt
1/2 teaspoon sea salt
1/2 fresh lemon
1 sprig dill, chopped

Steps:

  • For the keftethes: Line a sheet tray with wax paper and set aside. In a large mixing bowl combine the salmon, parsley, celery, breadcrumbs, oil, salt, pepper, dill, garlic and onions. Knead the mixture thoroughly and form into several round keftethes (cakes).
  • For the flour mixture: Mix together the breadcrumbs, flour and parsley, and then set aside in a shallow pan or baking sheet.
  • Coat each cake in the flour mixture and then place the formed and floured cakes on the prepared sheet tray and refrigerate for 1 hour.
  • For the sauce: Mix together the yogurt, salt, lemon juice and dill, and set aside.
  • To cook, pan fry the keftethes over medium-high heat until golden brown, 3 to 5 minutes on each side. Serve the keftethes with the yogurt dill sauce.

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