Description
If you ever have leftover salmon, this recipe is a way to repurpose, reuse, and recycle! Bonus: Even my son, who doesn’t really care for salmon, loved these cakes!
Ingredients
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 1 ½ teaspoons Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ¼ cup minced red bell pepper
- 2 tablespoons minced onion
- 2 tablespoons minced fresh parsley
- 2 cups cooked salmon, flaked
- ¾ cup crushed saltine crackers, divided, or as needed
- 3 tablespoons olive oil
- 2 tablespoons butter
Instructions
- Stir egg
- Dijon mustard
- mayonnaise
- Worcestershire sauce
- salt
- and pepper together in a large bowl. Add red bell pepper
- onion
- and parsley; mix well. Gently stir in salmon and 1/2 cup crushed crackers.
- Form the mixture into 8 cakes; lightly coat each side with additional 1/4 cup crushed crackers.
- Heat olive oil and butter over medium heat in a 12-inch skillet. Fry salmon cakes until golden brown
- about 4 minutes per side. Transfer cakes to a plate lined with a paper towel to drain. Serve immediately.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 4