Turn leftover cooked salmon into crispy, pan-fried fish cakes mixed with mustard, peppers, onions, and crushed crackers for a brand new meal that's sure to please!
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
440 Calories
Recipe Instructions
Step 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.
Step 2
Form the mixture into 8 cakes; lightly coat each side with additional 1/4 cup crushed crackers.
Step 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.
Ingredients
1 egg, beaten
2 tablespoons butter
3 tablespoons olive oil
1 tablespoon mayonnaise
2 tablespoons minced onion
1 tablespoon Dijon mustard
2 tablespoons minced fresh parsley
2 cups cooked salmon, flaked
0.5 teaspoon salt
1.5 teaspoons Worcestershire sauce
0.25 teaspoon white pepper
0.25 cup minced red bell pepper
0.75 cup crushed saltine crackers, divided, or as needed
