Pan-Fried Salmon Cakes recipe
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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
Nutrition Info
- 440.4 caloriescarbohydrate: 12 gcholesterol: 130.2 mgfat: 30.2 gfiber: 0.8 gprotein: 29 gsaturatedFat: 8.1 gservingSize: -sodium: 681.2 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Pan-Fried Salmon Cakes
Directions
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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.