By Shelby Alton
Time: 1.25 hours
- Allergens
- Grains
Tools
- Large mixing bowl
- Ice cream scoop or spoon
- Pan
Ingredients
- 1 ¾ cup flaked salmon
- 1 beaten egg
- ½ cup chopped chives
- ½ cup corn
- 1 tablespoon capers
- 1 tablespoon lemon juice
- 25 crushed saltines
- 2 tablespoons Dijon mustard
- 3 tablespoons mayo
- 1 tablespoon olive oil
- 3 tablespoons butter
Directions
- In a large mixing bowl combine salmon, egg, chives, corn, capers, lemon juice, mustard, mayo, and half of the saltines. Stir to combine.
- Make cakes. It is easy to use an ice cream scoop and form patties ½ inch thick. Press into remaining saltines on both sides. Refrigerate for 1 hour.
- Heat 1 tablespoon olive oil and 3 tablespoons butter in pan using medium heat. Sauté’ patties 3 to 4 minutes on each side until golden brown and cooked through.
- You can finish this dish with a wonderful lemon caper yogurt sauce using ½ cup yogurt, chopped capers, lemon zest, lemon juice, and salt and pepper. Enjoy! ISI
