Thank you to KEXP's Leon Berman, who is an incredible cook (and an award-winning grill master!) for sharing a recent meal he made. Leon's food is totally delicious and he definitely thinks outside of the box when it comes to combining different worlds in his cooking. (For example, while filming his episode he made "Smoked Lap Cheong Stuffed Jalapeno Poppers" and "Chorizo and Pepper Jelly Stuffed Pork Tenderloin Sliders with Gorgonzola Sauce.") NOM - Below, Leon shares a no-fuss dish for Cheddar Salmon Patties. Enjoy!
LEON'S CHEDDAR SALMON PATTIES
6 oz. Can Skinless/Boneless Salmon (Costco has the best), Drained
1/2 Stalk Celery, Diced
2 T. Diced Sweet Onion
1 Large Egg, Lightly Beaten
1/4 tsp. Old Bay Seasoning
Good Pinch of Black Pepper
1/3 C. Shredded Extra-Sharp Cheddar Cheese
2 Heaping T. All Purpose Flour
1/4 C. (about 6 crackers), Crushed Ritz Crackers
Vegetable Oil for Frying
"In a bowl, combine the salmon, celery and onion. Stir in the egg and the seasonings. Stir in the flour and the cheese. Place the crushed crackers on a plate. Heat about 1/4" oil in the bottom of a 10" skillet over med. high heat. Take a spoonful of the salmon mixture (I just use a soup spoon) and drop it in to the crackers, carefully roll around in the crackers and then place in the heated oil and flatten out just a tad. Repeat with remaining mixture. Fry for about 2-3 minutes per side until golden brown. Remove from the pan and drain on a paper towel lined plate."
Thank you again Leon for sharing, and please stay tuned for more on his episode, including how his cooking was influenced by growing up in Seattle's Rainier Valley.