Salmon Cakes with Panko Bread Crumbs
By LiGaunt
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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
Details
Adapted from myrecipes.com
Preparation
Step 1
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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