Pan-Fried Smoked Salmon Cake

From the Criterion Cookbook by Millie Barnes

8    ounces smoked salmon or lox, roughly chopped
1    slice Ezekiel bread- lightly toasted, roughly chopped
2    tablespoons fresh mayonnaise
1/4    cup grated onion
2    tablespoons chopped fresh parsley leaves
1/2    teaspoon table salt
1 1/2    tablespoons lemon juice from 1 lemon
1/2    cup tapioca flour
2    large eggs , lightly beaten
1/2    cup butter PLUS 1 1/2  teaspoons
3/4    cup Ezekiel bread crumbs- make by drying well in oven, process to fine crumbs

1. Mix smoked salmon with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.

2. Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet.

3. Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, if desired, about 30 seconds.