Crunchy Salmon Cakes
Recipe from
The Food Channel
These salmon cakes aren't anything like the salmon croquettes made in the 1950's. With their crunch of peppers and balance of flavors, you won't be able to stop eating them.
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Ingredients
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2 cupsflaked, cooked red salmon (2 15.5 oz. cans), skin and bones removed, drainedsee savings
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1/2 cupfine cracker crumbssee savings
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1 largeegg, lightly beatensee savings
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1/2 cupcelery, choppedsee savings
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1/4 cupred onion, choppedsee savings
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1/4 cupred peppersee savings
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1/4 cupyellow peppersee savings
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2 tablespoonsparsley, mincedsee savings
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1 1/2 teaspooncapers, drainedsee savings
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dash hot saucesee savings
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1/2 teaspoonWorcestershire saucesee savings
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3/4 teaspooncrab seasoningsee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonblack peppersee savings
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1/2 cupmayonnaisesee savings
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1 teaspoonDijon mustardsee savings
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2 tablespoonsbuttersee savings
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2 tablespoonsoilsee savings
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Directions
1.
Combine all ingredients except for butter and oil.
2.
Divide into 8 equal portions and form into patties
3.
Heat 1 tablespoon butter and 1 tablespoon oil in a non-stick frying pan.
4.
In batches of four, cook salmon cakes for 4-5 minutes on each side over medium heat, or until browned. Repeat with the rest of the butter and oil and cook the other four cakes.
5.
When cooked, set onto a paper towel lined plate to catch any extra oil.
6.
Serve hot with Remoulade Sauce.
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