pan-fried fresh salmon cakes (serves 4)   1¼ pounds salmon filets 1 slice white bread with crusts removed, chopped very finely 2 tablespoons mayonnaise ¼ cup finely grated onion 2 tbl chopped fresh parsley ¾ tsp salt 1½ tablespoons juice from 1 lemon ½ cup all-purpose flour 2 large eggs, lightly beaten 1½ tsp plus ½ cup vegetable oil ¾ cups dried bread crumbs 1. Remove any pin bones from salmon and then cut the flesh off skin. Chop (this is important - don't use a food processor!) the fish into small chunks and mix with chopped bread, mayonnaise, onion, parsley, salt and lemon juice. Scoop a generous ¼ cup portion salmon mixture from bowl and use hands to form into a patty measuring about 2½ inches in diameter and ¾ inch thick. 2. Make 8 patties this way. Put the patties on a large flat plate or baking sheet and place in the freezer until the surface moisture has evaporated, about 15 minutes. 3. Meanwhile, spread flour in a plate or shallow dish. Beat the eggs with 1½ tsp vegetable oil and 1½ tsp water in shallow dish, and spread the bread crumbs in a third. Dip chilled patties in flour, shake off excess. Transfer to beaten egg and coat; drip off excess. Now coat completely with bread crumbs. 4. Heat remaining oil in large, heavy-bottomed skillet over medium-high heat until shimmering; add salmon patties and cook until medium golden brown about 2 - 3 minutes (make sue you have enough oil, it should reach halfway up the patties -- the oil should be hot but not smoking) Flip the cakes and continue cooking until golden brown. Serve immediately (you might want to drain the cakes quickly on paper towels). back