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Salmon Cakes II

JEANIE BEAN
  • 40 minutes
  • Serves 4

INGREDIENTS

1 14.75 ounce can

salmon, drained and flaked

1

small onion, minced

1

egg

1/2 cup

fresh bread crumbs

1 tbsp

Worcestershire sauce

1/8 tsp

hot pepper sauce

1/4 tsp

ground black pepper

1/4 cup

shredded Cheddar cheese

2 tbsp

chopped fresh parsley

2 tbsp

all-purpose flour for coating

1/4 cup

butter

3 tbsp

olive oil