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Sunday, February 28, 2010

Salmon Cakes


1 large can salmon, drained and flaked
3 scallions chopped
1 egg
1/4 cup grated parmesan cheese
1 Tbsp. dijon mustard
1 cup bread crumbs
2 Tbsp. fresh parsley chopped
1 lemon, wedged
1/2 tsp. pepper
2 Tbsp. oil

In a large bowl mix all ingredients, except lemon. Form 3 inch patties with mixture. Heat oil in a large pan. On medium cook salmon cakes 4 minutes on each side or until golden brown. Serve with a lemon wedge.

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