Ingredients
12
12 servings
- •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 (Optional)
- •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 (Optional)
- •6 slices lemon (Optional)
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 155
- Carbohydrate: 7g
- Fat: 12g
- Fiber: 1g
- Protein: 6g
- Sugar: 1g
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