Crispy Salmon Cakes recipe 
Ingredients:
For the salmon cakes:
- – 2 cans (14.75 oz each) salmon, drained and flaked
- – 1 cup seasoned breadcrumbs
- – 1/4 cup red bell pepper, finely diced
- – 1/4 cup celery, finely diced
- – 1/4 cup fresh parsley, chopped
- – 3 green onions, finely sliced
- – 2 large eggs, beaten
- – 1/4 cup mayonnaise
- – 1 tablespoon Dijon mustard
- – 1 tablespoon Worcestershire sauce
- – 1 teaspoon Old Bay seasoning
- – Zest of 1 lemon
- – Salt and black pepper to taste
For cooking:
- – 1/4 cup vegetable oil
- – Extra breadcrumbs for coating
For serving:
- – Lemon wedges
- – Fresh parsley
- – Remoulade or tartar sauce
Directions:
1. Get the mixture ready:
Take off the salmon’s bones and skin.
add the salmon, breadcrumbs, veggies, and herbs. In a different dish, add the eggs, mayo, mustard, and seasonings. Fold the wet components into the salmon mixture until they are fully combined.
2. Shape the cakes:
Form the mixture into eight to ten uniformly sized patties. Sprinkle each patty with more bread crumbs. Transfer to a plate and chill for half an hour.
3. Prepare the cakes:
In a large skillet, heat the oil over medium heat. Cook the patties for 3–4 minutes on each side, or until golden brown. Avoid crowding by working in batches.
4. Offer:
Drain on paper towels and garnish with lemon wedges and parsley.
Serve hot with your favorite sauce.