Classic Salmon Cakes

By gvcathy

Christine Burns Rudalevige, Cooking Light

APRIL 2013

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

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.

2. 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.