These crispy salmon cakes are a delightful twist on the classic salmon patties, featuring a hint of lemon zest and a touch of Dijon mustard for added flavor.
Drain the canned salmon thoroughly and place it in a mixing bowl.
Ensure the salmon is well-drained to prevent the mixture from becoming too wet.
Mash the salmon with a fork until it is broken into small pieces.
Mashing the salmon evenly helps in forming uniform cakes.
Add the egg, parsley, red pepper flakes, lemon zest, Dijon mustard, and breadcrumbs to the bowl.
Mix the ingredients well to ensure even distribution of flavors.
Form the mixture into small patties, about the size of your palm.
If the mixture is too sticky, wet your hands slightly to make shaping easier.
Heat olive oil in a skillet over medium heat.
Ensure the oil is hot before adding the patties to achieve a crispy crust.
Cook the patties in the skillet for about 3-4 minutes on each side, until golden brown.
Avoid overcrowding the skillet to ensure even cooking.
Serve the salmon cakes warm with your choice of side dish or dipping sauce.
Garnish with a sprig of parsley or a slice of lemon for a fresh presentation.
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