Ingredients
- 15 ounces canned salmon drained and flaked
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1/2 cup whole-wheat breadcrumbs
- 1/8 teaspoon garlic powder
- 1/2 teaspoon lemon zest
- 1 tablespoon olive oil for frying
Instructions
- In a large bowl, combine the salmon, mayonnaise, egg, Dijon mustard, breadcrumbs, garlic powder, and lemon zest. Mix until the ingredients are well combined and the mixture holds together.
- Form the mixture into 8 equal-sized patties. If the mixture is too wet, you can add a bit more breadcrumbs to help it hold together.
- Heat olive oil in a large skillet over medium heat. Once hot, add the salmon cakes and cook for about 5-7 minutes on each side, or until they are golden brown and cooked through.
