1 can of salmon (about 15 ounces), drained and flaked
1/2 cup of breadcrumbs
1/4 cup of finely diced onion
1 large egg, whisked
1 tablespoon of mayonnaise
1 teaspoon of freshly squeezed lemon juice
1/2 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
Vegetable oil for frying (enough to coat the pan)
Instructions:
Combine the Goodies: In a mixing bowl, add your flaked salmon, breadcrumbs, diced onion, whisked egg, mayonnaise, lemon juice, salt, and black pepper. Why lemon juice? It adds a zest that highlights the salmon’s flavor without overpowering it. Gently fold everything together until it’s all friends, but don’t overmix—you don’t want tough salmon cakes.
Shape Those Beauties: Use your hands to form the mixture into four equally sized cakes. The breadcrumbs are not just filler; they help keep everything together and absorb excess moisture, ensuring your cakes don’t disintegrate in the frying pan.
Heat It Up:
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