FAVORITE SALMON CAKES

Favorite Salmon Cakes image

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!

Provided by Bibi

Categories Appetizers and Snacks Seafood Fish Cake Recipes

Time 45m

Yield 12

Number Of Ingredients 15

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
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
6 slices lemon

Steps:

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.

Nutrition Facts : Calories 154.6 calories, Carbohydrate 6.5 g, Cholesterol 47.8 mg, Fat 11.7 g, Fiber 0.8 g, Protein 6.2 g, SaturatedFat 2.7 g, Sodium 243.8 mg, Sugar 0.7 g