Salmon Cakes

Recipe Source: Cassie Johnston

Ingredients:

• 1 14.75 oz canned salmon
• 2 tablespoons butter
• 1 small red onion, diced
• 4 stalks celery, diced
• 1 red bell pepper, seeded and diced
• 2 (14-ounce) cans salmon, drained
• 1/4 cup minced fresh parsley
• 2 tablespoons capers
• 1 teaspoon Worcestershire sauce
• 1 teaspoon crab boil seasoning (e.g., Old Bay Seasoning)
• 1 tablespoon Dijon mustard
• 2 large eggs
• 1 cup whole wheat panko bread crumbs
• 2 tablespoons olive oil

Directions:

1. Melt the butter in a medium-size skillet over medium-high heat. Add the onion, celery, and bell pepper and cook until the veggies are tender, about 5 minutes. Remove from the heat.
2. In a large mixing bowl, mash the salmon, using a fork, until no large pieces remain. Add the onion mixture, parsley, capers, Worcestershire sauce, crab boil seasoning, mustard, eggs, and panko.
3. Mix together until well combined. Form into 12 patties. In a large skillet, heat the olive oil over medium-high heat.
4. Add the cakes and cook until browned and crisp, about 5 minutes, then flip and cook for an additional 5 minutes.
5. Serve these with fresh lemon wedges!