Mango season is almost over, but not before it gives us one more glorious recipe. These sweet little cakes can be made into bigger patties for a salmon burger to die for. It’s a pantry recipe that can make an ordinary meal, extraordinary. You can also glam it up by using fresh, wild-caught salmon. The sweet chunks of mango contrast with the briny capers. It’s the perfect summer meal.
10 oz. salmon (2 cans or dice fresh salmon)
1/3 c mango, small dice
1/3 scallions, thinly sliced
3 T fresh parsley, finely chopped
2 T capers
juice and zest of half a lemon (the other half is used when serving)
2/3 c panko bread crumbs
2 eggs, lightly beaten
sea salt, black pepper
a little bit of flour
1. Drain and flake salmon. Add mango, scallions, parsley, capers and lemon juice. Gently mix. Add panko crumbs. Gently mix. Season with sea salt and black pepper. Add beaten eggs and stir until just combined. Form into small cakes. Chill cakes in the refrigerator for 30-45 minutes.
2. Heat a frying pan with a few tablespoons of olive oil over a medium flame. Meanwhile, put a little flour on a plate. Run the chilled patties across the plate, gently coating both sides with flour.
3. When the oil is hot enough that a drop of water sizzles, put the patties in your pan. Cook for about 2-3 minutes on each side, until lightly browned. Be careful when you flip them and use two spatulas, one to flip and the other to gently guide the patty back down.
4. Give each patty a squirt of lemon. Garnish with avocado slices if you like. Be sure to squirt them with a bit of lemon, sea salt and pepper. I like to serve mine over a green salad, but buns are another choice. Enjoy!