WILD SALMON CAKES |
Ingredients
14 oz can wild salmon. (pink or red)
2 eggs, beaten
12 saltine crackers
½ teaspoon salt
½ black pepper
¼ teaspoon cayenne pepper
2 tablespoons capers
½ lemon, juiced
1 tablespoon olive oil
1 tablespoon butter
Fresh lemon wedges
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Method
Put the salmon in a mixing bowl. Add the rest of the ingredients, except the oil and butter, and mix with a fork until well combined.
Shape into 6 patties about an inch thick (or 18 for appetizers). Heat the oil and butter in a sauté pan on medium heat until the butter melts. Sauté the
salmon cakes for 5 minutes per side until golden brown. Serve hot with fresh lemon.
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