Recipe: Herbed Salmon Cakes with Cilantro-Caper Mayonnaise (food processor)

HERBED SALMON CAKES WITH CILANTRO-CAPER MAYONNAISE

FOR THE CILANTRO-CAPER MAYONNAISE:
3 tablespoons lightly packed fresh cilantro leaves
1/2 cup mayonnaise or salad dressing
1 tablespoon drained capers
FOR THE SALMON CAKES:
2 cups French or Italian bread cubes
1 tablespoon fresh tarragon leaves
1 strip lemon peel, yellow portion only
2 green onions, cut into 1-inch pieces
1/2 rib celery, cut into 1-inch pieces
1 egg
2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1 pound fresh salmon fillets*, grilled or broiled, and skin removed
1 tablespoon olive oil
1 tablespoon butter or margarine

TO MAKE THE CILANTRO-CAPER MAYONNAISE:
Position mini bowl and mini blade in work bowl. With processor running, add cilantro through the feed tube. Process until chopped, 8 to 10 seconds. Scrape sides of bowl. Add mayonnaise and capers. Process until mixed, 10 to 12 seconds. Remove to small bowl; cover and refrigerate.

TO MAKE THE SALMON CAKES:
Position multipurpose blade in work bowl. Add bread. Process until fine crumbs form, about 20 seconds. Remove to shallow pan.

With processor running, add tarragon, lemon peel, and onions through the feed tube. Process until chopped, 5 to 8 seconds. Scrape sides of bowl.

Add celery. Pulse 2 to 3 times, about 2 seconds each time, or until chopped.

Add egg, lemon juice, salt, pepper, and 3/4 cup bread crumbs. Pulse 2 to 3 times, about 2 seconds each time, or until mixed.

Add salmon. Pulse 5 to 6 times, about 2 seconds each time, or just until mixed. Mixture will be soft; chill, if desired, for easier handling.

TO COOK:
Shape into 4 cakes, 1/2-inch thick. Coat both sides of cakes with remaining bread crumbs.

In large skillet over medium heat, heat oil and butter. Add cakes. Cook 5 to 8 minutes, or until golden brown and thoroughly heated, carefully turning once.

Serve with Cilantro-Caper Mayonnaise.

*Two cans (7-ounces each) salmon, drained, may be substituted, if desired.

TO MAKE AHEAD:
Mayonnaise and uncooked cakes may be made and refrigerated up to 1 day in advance. Cook cakes just before serving.

Yield: 4 servings
Source: KitchenAid (Model KFP750) 12 cup food processor manual