Salmon's rich, moist meatiness makes it ideal for forming into cakes. Grated zucchini does double duty, bulking up the panfried patties and joining crisp fennel in a sprightly slaw.
Recipe information
Total Time
25 min
Yield
Makes 1 servings
Ingredients
Preparation
Step 1
Whisk together mayonnaise, 1 teaspoon lemon juice, chives, mustard, cayenne, and 1/4 teaspoon each of salt and pepper in a medium bowl.
Step 2
Stir together salmon, crackers, 3/4 cup zucchini, and half of mayonnaise mixture in another bowl.
Step 3
Add fennel and remaining zucchini and lemon juice to mayonnaise mixture in medium bowl and toss to combine slaw.
Step 4
Form salmon mixture into 2 (3-inch) patties. Heat oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total.
Step 5
Serve with slaw.
