Salmon Cakes

01Method

1. 1

   Whisk together the eggs, mayonnaise, mustard, Worcestershire sauce, salt, and white pepper in a large bowl until smooth and uniform. Fold in the bell pepper, parsley, and onion. Gently fold in the salmon, taking care to keep some larger pieces intact. Add most of the crushed crackers and fold briefly just to combine.

2. 2

   Using a half-cup measure, portion the mixture into 12 patties. Press the reserved cracker crumbs onto both sides of each patty. Arrange on a parchment-lined plate, separating layers with additional parchment, and chill in the refrigerator for 10 minutes.

3. 3

   Warm half the olive oil and half the butter in a large skillet over medium heat. Carefully place half the patties in the pan and cook for 4 minutes per side, watching closely to avoid burning. Transfer to a plate.

4. 4

   Wipe the skillet clean, then repeat with the remaining oil, butter, and patties in the same manner. Plate the salmon cakes and finish with a garnish of fresh parsley and lemon slices.