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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Ingredients:
3 (7.5 oz) cans salmon |
1/4 cup minced celery |
1/4 cup mayonnaise |
1 cup plain dried bread crumbs, preferably panko |
4 scallions |
1/4 teaspoon dried thyme |
2 large eggs |
1/4 cup olive oil |
lemon wedges, for serving |
Directions:
1. Drain salmon, remove and discard bones and skin, and place meat in a bowl; mash with a fork. Add celery, mayonnaise and 2 Tbsp. bread crumbs. Finely chop the green portions of the scallions and add half to salmon; mix salmon until all ingredients are incorporated.
2. Place remaining 3/4 cup plus 2 Tbsp. bread crumbs in a shallow bowl. Add remaining scallion greens and thyme, then toss to combine. In another shallow bowl, beat eggs well.
3. Form salmon mixture into 8 patties about 2/3-inch thick. Working one at a time, coat patties in bread crumbs, turn in beaten egg, then coat in bread crumbs again. Place on a plate.
4. Heat oil in a large nonstick skillet over medium heat. When hot, add 4 patties and cook for 3 minutes; flip with a spatula and cook until crisp on both sides and heated through, about 3 minutes more; keep warm. Repeat with remaining cakes. Serve hot with lemon wedges.
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