Salmon Cakes II

Recipe View 5 mins In a medium bowl, gently combine the flaked salmon, minced onion, beaten egg, fresh bread crumbs, Worcestershire sauce, hot pepper sauce, black pepper, shredded Cheddar cheese, and chopped parsley. Mix until just combined, being careful not to overmix. (5 minutes)

Recipe View 5 mins Divide the salmon mixture into four equal portions and gently shape each portion into a patty, about 3/4-inch thick. (5 minutes)

Recipe View 20 mins Lightly dust each patty with all-purpose flour, ensuring an even coating. Place the dredged patties on a plate or baking sheet, cover with plastic wrap, and chill in the refrigerator for at least 20 minutes. This will help them firm up and prevent them from falling apart during cooking. (20 minutes)

Recipe View 2 mins In a large skillet, melt the butter together with the olive oil over medium-high heat until the butter is melted and the oil is shimmering. (2 minutes)

Recipe View 10 mins Carefully place the chilled salmon patties in the hot skillet, ensuring there is enough space between them. Cook for 4-5 minutes per side, or until golden brown and cooked through. Adjust the heat as needed to prevent burning. (10 minutes)

Recipe View 2 mins Remove the cooked salmon cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. (2 minutes)

Recipe View 0 mins Garnish with fresh parsley and serve immediately. These salmon cakes are delicious on their own, or served with a dollop of tartar sauce or a squeeze of lemon.