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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is wonderful dish that my grandmother taught me to make. Ingredients:
2 tablespoons butter |
1/2 cup oil |
2 (10 ounce) cans pink salmon, drained |
1 onion, minced |
2 eggs |
2 teaspoons whole grain mustard |
1 cup mayonnaise |
1 teaspoon lemon juice |
1 teaspoon worcestershire sauce |
1 teaspoon dill |
1 teaspoon celery salt |
1/2 teaspoon black pepper |
1/2 teaspoon salt |
1/2 teaspoon tabasco sauce |
1 1/2 cups cracker crumbs |
1/2 cup all-purpose flour |
Directions:
1. Remove the bones and skin from the salmon.
2. Using a fork, flake the salmon, set aside.
3. In a small sauté pan or skillet, melt the butter over medium-high heat.
4. Add the onion and sauté for 2-3 minutes, until tender.
5. Transfer to a bowl and let cool slightly.
6. Add the eggs and beat with a wire whisk until incorporated.
7. Wisk in the mustard, mayo, lemon juice, Worcestershire sauce, dill, celery salt, black pepper, salt, Tabasco sauce, and cracker crumbs; mix well.
8. Add the salmon and continue to stir until mixed well.
9. Using a 1/3 cup measure, form into 2-inch patties.
10. Dust the cakes with flour.
11. Heat 1/2 cup of oil in a skillet over medium heat.
12. Fry the cakes in batches for 3-4 minutes, until golden brown.
13. Serve hot.
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