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Pan-Fried Salmon Cakes

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"If you ever have leftover salmon, this recipe is a way to repurpose, reuse, and recycle! Bonus: Even my son, who doesn't really care for salmon, loved these cakes!"
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30 m servings 440
Original recipe yields 4 servings (8 cakes)


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  1. Stir egg, Dijon mustard, mayonnaise, Worcestershire sauce, salt, and pepper together in a large bowl. Add red bell pepper, onion, and parsley; mix well. Gently stir in salmon and 1/2 cup crushed crackers.
  2. Form the mixture into 8 cakes; lightly coat each side with additional 1/4 cup crushed crackers.
  3. Heat olive oil and butter over medium heat in a 12-inch skillet. Fry salmon cakes until golden brown, about 4 minutes per side. Transfer cakes to a plate lined with a paper towel to drain. Serve immediately.

Nutrition Facts

Per Serving: 440 calories; 30.2 12 29 130 681 Full nutrition

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