PAN-FRIED SALMON CAKES

Pan-Fried Salmon Cakes image

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!

Provided by Bibi

Categories Appetizers and Snacks Seafood Fish Cake Recipes

Time 30m

Yield 4

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 440.4 calories, Carbohydrate 12 g, Cholesterol 130.2 mg, Fat 30.2 g, Fiber 0.8 g, Protein 29 g, SaturatedFat 8.1 g, Sodium 681.2 mg, Sugar 1 g