Easy Salmon Cakes with Tartar Sauce
1/3 cup + 3 Tblsp fat-free mayo, divided
1 Tblsp capers, drained and chopped
1 tsp lemon juice
1 (14oz) can salmon, drained
1 scallion, chopped (I used 1/4 of an onion)
1 celery stalk, finely chopped
1/4 cup + 3 Tblsp plain dried bread crumbs, divided
Few drops hot pepper sauce (optional)
2 tsp canola oil
To make the sauce, stir together 1/3 cup mayo, then capers and lemon juice in a serving bowl. Cover and refrigerate until ready to serve.
To make the salmon cakes, with a fork, mash the drained salmon in a large bowl. Stir in remaining 3 Tblsp mayo, the scallion, celery and 3 Tblsp bread crumbs and hot sauce. Shape into 4 (1/2 inch thick) patties. Cover and refrigerate until firm, about 1 hour.
Put remaining 1/4cup bread crumbs on sheet of wax paper. Coat patties with crumbs. Heat oil in a large nonstick skillet over medium heat. Add patties and cook until crisp and heated through, about 5 minutes on each side. Serve with tartar sauce. EnJOY!