Salmon Cakes

Ingredients

• 14.75 ounces canned wild pink salmon, drained
• 2 large eggs, lightly beaten
• 1/2 cup plain bread crumbs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley
• 2 tablespoons neutral oil
• salt and black pepper

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Drain the salmon well and remove any large bones or skin.
2. Step 2.Combine salmon, eggs, breadcrumbs, mayonnaise, mustard, lemon juice and parsley in a bowl.
3. Step 3.Season lightly, then mix just until the mixture holds together.
4. Step 4.Shape into eight even patties and chill for 10 minutes.
5. Step 5.Heat oil in a skillet over medium heat.
6. Step 6.Cook patties without crowding for 3 to 4 minutes per side.
7. Step 7.Turn only when the underside is deeply golden.
8. Step 8.Drain briefly and serve hot with lemon.