Spring Break
Mama's Boy serves up delicious salmon cakes
LAUREN LEIGHTON & SALLY OSTEEN
Issue date: 1/17/08 Section: Out & About
Mama's Boy is a quaint restaurant with a Southern twist. Open Monday through Friday and for brunch on Saturdays and Sundays, Mama's Boy is located right next to downtown and quickly is becoming a popular place to go for a low-key evening or quick lunch date with friends.
This Southern-style restaurant is very reasonably priced to suit the college crowds, with plates ranging from $8 to $16. One favorite entrée that Mama's Boy offers patrons at brunch and dinner is the salmon cakes - served at brunch with poached eggs and Hollandaise sauce and with mashed potatoes, sautéed spinach and tartar sauce at supper.
Try whipping up this recipe in your own kitchen, and then get over to Mama's Boy and see how it compares.
Ingredients
About 3/4 pound skinless salmon
1 tsp chopped capers
3 stalks minced celery
3/4 yellow onion minced
1 tsp dry dill weed
1 tsp dry English mustard
1/2 cup corn meal
3/4 cup mayonnaise
Salt and pepper to taste
Grill salmon and allow to fully cool. While salmon is cooling, mix all other ingredients by hand, except mayonnaise, in a large mixing bowl. Then, add the cooked salmon. Next, slowly mix in the mayo. Patty the cakes into about 6 equal portions. Then roll the cakes in a bowl of cornmeal until the outside is no longer gooey and the cake holds its shape but is not stiff. Cook in an oiled frying pan until golden brown on each side.
Special Thanks:
Mama's Boy
197 Oak Street
(706) 548-6249
This Southern-style restaurant is very reasonably priced to suit the college crowds, with plates ranging from $8 to $16. One favorite entrée that Mama's Boy offers patrons at brunch and dinner is the salmon cakes - served at brunch with poached eggs and Hollandaise sauce and with mashed potatoes, sautéed spinach and tartar sauce at supper.
Try whipping up this recipe in your own kitchen, and then get over to Mama's Boy and see how it compares.
Mama's Boy Salmon Cakes
Ingredients
About 3/4 pound skinless salmon
1 tsp chopped capers
3 stalks minced celery
3/4 yellow onion minced
1 tsp dry dill weed
1 tsp dry English mustard
1/2 cup corn meal
3/4 cup mayonnaise
Salt and pepper to taste
Grill salmon and allow to fully cool. While salmon is cooling, mix all other ingredients by hand, except mayonnaise, in a large mixing bowl. Then, add the cooked salmon. Next, slowly mix in the mayo. Patty the cakes into about 6 equal portions. Then roll the cakes in a bowl of cornmeal until the outside is no longer gooey and the cake holds its shape but is not stiff. Cook in an oiled frying pan until golden brown on each side.
Special Thanks:
Mama's Boy
197 Oak Street
(706) 548-6249
Viewing Comments 1 - 3 of 4
Unimpressed Dawg
posted 1/17/08 @ 12:45 PM EST
So their crab cakes use salmon instead of crab and are called salmon cakes? What a brilliant and unexpected twist! Either they are culinary geniuses, or the Red and Black editors are journalistic geniuses. (Continued…)
Devon
posted 1/18/08 @ 11:43 AM EST
Mama's Boy is terrible nasty food. Definitely not Southern; definitely bad.
ole country boy
posted 1/18/08 @ 11:28 PM EST
I was eatin salmon patties 20 years before I ever heard of a crabcake.
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