Crispy Salmon Cakes with Lemon-Caper Mayonnaise
Ingredients
- 1 tablespoon vegetable oil, divided
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup crushed fat-free saltine crackers (about 20 crackers), divided
- 1 tablespoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 2 7-ounce cans Kirkland Signature Canned Salmon drained and flaked
- 1 large egg, lightly beaten
- Lemon-Caper Mayonnaise
- 6 tablespoons fat-free mayonnaise
- 2 teaspoons capers
- 1/2 teaspoon grated lemon peel
- 1/2 teaspoon lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
Details
Servings 4
Preparation
Step 1
Prepare Lemon-Caper Mayonnaise: Combine all ingredients in a small bowl; cover and chill.
To prepare the salmon cakes, heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add onion and celery; saute for 4 minutes, or until tender.
In a medium bowl, combine onion mixture, 1/2 cup crackders, mustard, black pepper, salmon and egg.
Divide salmon mixture into 4 equal portions, shaping each into 1/2-inch-thick patty. Coat each patty with 1 tablespoon crackers. Cover and chill for 20 minutes.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot. Add patties and cook for 5 minutes on each side, or until lightly browned.
Serve the salmon cakes with Lemon-Caper Mayonnaise.
Makes 4 servings.
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