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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
2 can(s) salmon drained |
1 cup(s) fresh whole wheat bread crumbs (about 2 slices bread) |
1 egg lightly beaten |
2 tablespoon(s) each cooking onion and celery minced |
1/4 cup(s) finely chopped fresh dill or 1tsp dried |
1/2 teaspoon(s) lemon zest grated |
2 tablespoon(s) dried bread crumbs |
1 teaspoon(s) vegetable oil |
Directions:
1. In a medium bowl combine salmon, fresh bread crumbs, egg, onion, celery, dill and lemon zest. Shape the mixture into 6 cakes, pressing ingredients firmly together.
2. Place dried breadcrumbs in a shallow dish. Press cakes into breadcrumbs on all sides to coat evenly. Salmon cakes can be refrigerated at this point for 8-12 hours.
3. In large nonstick skillet heat oil over medium heat; cook cakes, turning once, until browned on both sides and heated through, about 5 to 6 minutes per side.
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