Salmon Cakes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons butter
• 1/2 cup oil
• 2 (10 ounce) cans pink salmon, drained
• 1 onion, minced
• 2 eggs
• 2 teaspoons whole grain mustard
• 1 cup mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon worcestershire sauce
• 1 teaspoon dill
• 1 teaspoon celery salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon tabasco sauce
• 1 1/2 cups cracker crumbs
• 1/2 cup all-purpose flour

Recipe

• 1 remove the bones and skin from the salmon.
• 2 using a fork, flake the salmon, set aside.
• 3 in a small sauté pan or skillet, melt the butter over medium-high heat.
• 4 add the onion and sauté for 2-3 minutes, until tender.
• 5 transfer to a bowl and let cool slightly.
• 6 add the eggs and beat with a wire whisk until incorporated.
• 7 wisk in the mustard, mayo, lemon juice, worcestershire sauce, dill, celery salt, black pepper, salt, tabasco sauce, and cracker crumbs; mix well.
• 8 add the salmon and continue to stir until mixed well.
• 9 using a 1/3 cup measure, form into 2-inch patties.
• 10 dust the cakes with flour.
• 11 heat 1/2 cup of oil in a skillet over medium heat.
• 12 fry the cakes in batches for 3-4 minutes, until golden brown.
• 13 serve hot.