Pan-Fried Salmon Cakes

 I love how fresh and fancy these are. I often use canned salmon just for the convenience 

Also via my sister in law. Very very good

1 1/2 lbs salmon filets, skin removed

1/4 plain dried breadcrumbs  (I prefer Panko crushed up a bit)

1/4 cup mayonaise

1/4 cup grated onion

2 TBSP minced fresh parsley

1 1/2 TBSP fresh lemon juice

3/4 tsp salt

Dredge:

1/2 cup all-purpose flour

2 large eggs, lightly beaten

1 cup dried breadcrumbs (I prefer Panko crushed finely)

1/2 cup canola oil (for frying)

Lemon wedges/tarter sauce for serving 

1. Remove any bones from the salmon, if canned don't worry about it. Pulse salmon in food processor unit lfinely minced but not pureed about 4 pulses. 

2. Gently stir in 1/4 cup of the breadcrumbs, the mayo, onion, parsley, lemon juice and salt to form a cohesive mixture. Form into roughly 8 patties about 2 1/2 inches wide. Lay on two plates lined with plastic wrap. Freeze uncovered until firm, about 15 minutes. 

Spread the flour, eggs and remaining 1 cup of breadcrumbs into 3 separate shallow dishes. Work with ones at a time dredge through flour, dip into egg and coat with breadcrumbs. Press on the breadcrumbs to make sure they adhere to the fish. 

4. Heat the oil in a 12 inch skillet over medium high until shimmering. Gently lay in skillet and cook until golden on both sides. Drain on paper towel and enjoy.