Shelly's Recipe

SALMON CAKES

Category: Fish and Seafood

Butter and Olive Oil
1 medium red onion, diced
4 celery stalks, chopped
1 medium red pepper, chopped
1 medium yellow pepper, chopped
1/4 minced fresh parsley
1/4 tsp Tabasco sauce
1/2 tsp Worcestershire sauce
1 1/2 tsp Old Bay Seasoning
1/2 tsp kosher salt
1/2 tsp pepper
1/2 - 3/4 lb cooked salmon
3/4 cup panko (or plain breadcrumbs)
1/2 cup mayonnaise
2 tsp dijon mustard
2 eggs

Heat 2 tbsp of butter and 2 tbsp of olive oil in a large skillet. Add the vegetables, parsley and seasonings and cook over medium heat until vegetables are soft. Cool to room temperature.

Meanwhile, in a large bowl combine the remaining ingredients. Add the cooled vegetable mixture and mix well. Cover and place in the refrigerator for at least 30 minutes or as long as overnight.

Heat 2 tbsp of butter and 2 tbsp of olive oil in a large skillet over medium heat. Shape salmon mixture into cakes and fry for 3-4 minutes per side. Serve hot.