salmon cakes - adding eggs...?

Question

i usually add a whole egg when making crab, salmon cakes, etc. to assist in keeping the cake from breaking apart. sometimes - tho a whole egg makes it too moist - which part of the egg helps as an adhesive - the whites or the yolk - or both? i guess i could whip it and use half . but just wondering as i could maybe use the whites for something else and the sinlge yolk for another receipe. bottom line do i need the entire egg for it to work - or just the white or yolk. THANKS = dinner is waiting.

yes - bread crumbs are a big help/req. - i do that also.....

but sometimes - i can can too bready and i want it to be as "pure" as possible! hey that's why there is salmon salad! thanks

Answer 1

Theoretically the whole egg, but the albumin is your binder. You may try and tweak your recipe in the crumb department and see if the ratio is off just a bit, that is the other half of the binding process

Answer 2

I could suggest smaller eggs. I usually buy jumbos though. I add Ritz cracker crumbs for salmon or crab cakes. The whites hold onto more than the yolks.

Answer 3

I never use eggs in my salmon cakes. Don't know what crumbs you use, crackers, bread or sometimes I even add some instant potato flakes to hold it together. Mine don't fall apart without the eggs in it.

Answer 4

I love salmon cakes and I never use yolks they are perfectly fine. Have a nice dinner .

Answer 5

I use egg white(s) and, if we have some, leftover mashed potatoes.
The same mixture, minus the salmon, is good for potato cakes.

Answer 6

I have used just a little bit of flour to help mine stick together and they come out just fine and golden brown.

Answer 7

check out http://sumiram2006.googlepages.com/dessert
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..

Answer 8

you can use either or. i use the hole thing. i also add mashed potato's. it keeps it moist and together.