Description
My husband said he liked these salmon cakes better than the ones his mom made. I will let you judge how you like them, but my whole family eats them! Garnish, if you wish, or just dish them out–they’ll go fast!
Ingredients
- 2 eggs, lightly beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground white pepper, or to taste
- ½ cup minced red or green bell pepper
- ¼ cup fresh parsley, minced (Optional)
- ¼ cup minced red onion
- 2 cups cooked salmon fillet, flaked
- 1 cup crushed saltine crackers, divided
- 4 tablespoons extra-virgin olive oil, divided
- 1 ½ tablespoons unsalted butter, divided
- 1 sprig fresh parsley (Optional)
- 6 slices lemon (Optional)
Instructions
- Stir eggs
- mayonnaise
- mustard
- Worcestershire sauce
- salt
- and white pepper together in a large bowl until there are no lumps left. Mix in bell pepper
- parsley
- and onion. Add salmon; toss gently to preserve some chunks. Add crushed saltines
- barely tossing to mix the ingredients.
- Use a 1/2 cup measuring cup to divide mixture into 12 cakes. Gently press remaining saltine crumbs onto the top and bottom of each cake. Place on a parchment-lined plate
- adding parchment in between the layers. Refrigerate for 10 minutes.
- Heat 2 tablespoons olive oil and 1/2 of the butter in a 12-inch skillet over medium heat. Gently place 1/2 of the patties into the heated oil and pan-fry for 4 minutes. Carefully turn and pan-fry an additional 4 minutes. Check for brownness
- as you do not want your patties to burn.
- Wipe out the skillet
- add remaining oil and butter
- and pan-fry the remaining patties in the same manner. Garnish salmon cakes with fresh parsley and lemon slices.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 12