Ritz Cracker Salmon Cakes

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Serving Size: 6

These salmon cakes are bound together with the help of crushed Ritz crackers.

Salmon Cakes

  • 2 tsp olive oil
  • 1 lemon, cut into wedges
  • 0.5 tsp black pepper
  • 0.75 cup crushed Ritz crackers
  • 1.5 Tbsp Dijon mustard
  • 1 large egg, lightly beaten
  • 1.5 cup cooked salmon
  • 2 Tbsp chopped parsley
  • 1 rib celery, finely diced
  • 1 onion, finely chopped
  1. Heat oil in a nonstick skillet over medium-high heat.  Add onion and celery; cook, stirring until softened, about 3 minutes.  Stir in parsley; remove from heat.
  2. Place salmon in a medium bowl.  Flake apart with a fork; remove any bones and skin.  Add egg and mustard and mix well.  Add the onion mixture, cracker crumbs and pepper; mix to combine.  Shape in to 6 patties, about 1/3 cup each.
  3. Heat canola oil in same skillet, enough to come up 1/4-inch on the side of the skillet, over medium-high heat.  Add patties and cook until golden, 2-3 minutes.  Turn over to brown other side.
  4. Serve salmon cakes with sauce and lemon wedges

Dill Sauce

  • 1 Tbsp chopped fresh dill
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp chopped dill pickle
  • 0.5 cup mayonnaise
  • Black pepper
  1. In a small bowl, mix all ingredients together until combined.

Image Credit: Patricia Stagich