Favorite Salmon Cakes

Prep Time:
20 mins

Cook Time:
15 mins

Additional Time:
10 mins

Total Time:
45 mins

Servings:
12

Yield:
12 salmon cakes

Ingredients

Directions

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.

Cook's Notes:

You can also use drained canned salmon instead of cooked fresh salmon.

You will need about 1 sleeve of saltine crackers for this recipe. Do not use a food processor to crush the crackers. You want some texture, so the patties will not be too heavy.

You may use any color of bell pepper that you have on hand.

Nutrition Facts (per serving)

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