Salmon Cakes

This is wonderful dish that my grandmother taught me to make.

• Ready In: 35 mins
• Serves: 8
• Yields: 8 patties

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.