Salmon Cakes with Panko Bread Crumbs

Salmon Cakes with Panko Bread Crumbs
Adapted from myrecipes.com
Salmon Cakes with Panko Bread Crumbs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 2/3

    cup panko (Japanese breadcrumbs), divided

  • 1

    tablespoon minced fresh flat-leaf parsley

  • 2

    tablespoons finely chopped green onions

  • 2

    tablespoons canola mayonnaise

  • 1

    teaspoon lemon juice

  • 1

    teaspoon Dijon mustard

  • 1/2

    teaspoon Old Bay seasoning

  • 1/2

    teaspoon Worcestershire sauce

  • 1/8

    teaspoon kosher salt

  • 1/8

    teaspoon ground red pepper

  • 1

    large egg, lightly beaten

  • 8

    ounces cooked, flaked salmon

  • 1

    tablespoon olive oil

  • 1

    lemon, quartered

Directions

Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add salmon; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape salmon mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.

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