Salmon Patties

The past one year has been super-duper busy with my two year old son learning new ways to keep me occupied and it has been a grueling semester at school too. But nothing gives me more joy than perhaps taking a long break, sipping coffee while reading a good book or cooking up my favorite recipes. I always find the cooking part easier than the taking notes part where i try to write down the recipes so I can post them here. But hopefully, the next two weeks of winter break will be more productive in that sense. Look out for some more recipes.


Ingredients
* 2 cups flaked, cooked red salmon (2 15.5 oz. cans), skin and bones removed, drained
* 1/2 cup fine cracker crumbs
* 1 large egg, lightly beaten
* 1/4 cup red onion, chopped
* 1/4 cup red pepper
* 1/4 cup yellow pepper
* 2 tablespoons parsley, minced
* 1 1/2 teaspoon capers, drained
* dash hot sauce
* 1/2 teaspoon Worcestershire sauce
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup mayonnaise
* 1 teaspoon lemon juice
* 2 tablespoons butter
* 2 tablespoons oil

Preparation

1. Combine all ingredients except for butter and oil.
2. Divide into 8 equal portions and form into patties
3. Heat 1 tablespoon butter and 1 tablespoon oil in a non-stick frying pan.
4. In batches of four, cook salmon cakes for 4-5 minutes on each side over medium heat, or until browned. Repeat with the rest of the butter and oil and cook the other four cakes.
5. When cooked, set onto a paper towel lined plate to catch any extra oil.
6. Serve hot with chili Sauce.