Easy Salmon Cakes

Fried salmon cakes filled with green onions and fresh dill weed.

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2 cups fresh bread crumbs

2 eggs, beaten

1/4 cup fresh parsley, chopped

1/4 cup chopped green onions

2 teaspoons minced fresh dill weed

1 teaspoon fresh lemon juice

1/4 teaspoon ground black pepper

1 (14.75 ounce) can salmon, drained

2 tablespoons butter

In a large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.

Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick.

Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs.

In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp.Turn, adding more butter if necessary, and fry about 3 minutes on other side.

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Instructions

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