Pacific Northwest Salmon Cakes

Ingredients

• 1 (14.75 oz) can salmon, drained

• 1/4 cup onion

• 1/4 cup celery

• 1 egg

• 1 Tbsp lemon juice (1/2 lemon)

• 1/4 tsp salt

• 1/8 tsp ground black pepper

• 7 saltine crackers

• 1/4 cup vegetable oil

Tools

• 1 liquid measuring cup

• 1 set dry measuring cups

• 1 set measuring spoons

• 1 medium bowl

• 1 cutting board

• 1 chef ’s knife

• 1 juicer

• 1 large spoon

• 1 can opener

• 1 fork

• 1 large skillet

• 1 spatula (pancake-turner style)

• paper towels

Steps

1. Mince the onion and celery. Add to the medium bowl.

2. Crumble the crackers finely and add to the medium bowl. Drain the salmon well, removing as much juice as possible. Whisk in the egg and add drained salmon, lemon juice, salt, and pepper. Mix well to combine.

3. Form the mixture into patties that are 2 inches in diameter and set aside.

4. Pour oil into a skillet and heat over medium-high. Cook the patties for 3 minutes or until browned on one side. Turn the patties over carefully and cook for another 3 minutes.

5. Place the cooked patties on paper towels to absorb excess oil.