Name: Favorite Salmon Cakes
Ingredients: 2 eggs, lightly beaten; 2 tablespoons mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 0.5 teaspoon salt, or to taste; 0.25 teaspoon ground white pepper, or to taste; 0.5 cup minced red or green bell pepper; 0.25 cup fresh parsley, minced; 0.25 cup minced red onion; 2 cups cooked salmon fillet, flaked; 1 cup crushed saltine crackers, divided; 4 tablespoons extra-virgin olive oil, divided; 1.5 tablespoons unsalted butter, divided; 1 sprig fresh parsley; 6 slices lemon

Ingredients

2 eggs, lightly beaten
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
0.5 teaspoon salt, or to taste
0.25 teaspoon ground white pepper, or to taste
0.5 cup minced red or green bell pepper
0.25 cup fresh parsley, minced
0.25 cup minced red onion
2 cups cooked salmon fillet, flaked
1 cup crushed saltine crackers, divided
4 tablespoons extra-virgin olive oil, divided
1.5 tablespoons unsalted butter, divided
1 sprig fresh parsley
6 slices lemon

Steps

Stir eggs, mayonnaise, mustard, Worcestershire sauce, salt, and white pepper together in a large bowl until there are no lumps left. Mix in bell pepper, parsley, and onion. Add salmon; toss gently to preserve some chunks. Add crushed saltines, barely tossing to mix the ingredients.
Use a 1/2 cup measuring cup to divide mixture into 12 cakes. Gently press remaining saltine crumbs onto the top and bottom of each cake. Place on a parchment-lined plate, adding parchment in between the layers. Refrigerate for 10 minutes.
Heat 2 tablespoons olive oil and 1/2 of the butter in a 12-inch skillet over medium heat. Gently place 1/2 of the patties into the heated oil and pan-fry for 4 minutes. Carefully turn and pan-fry an additional 4 minutes. Check for brownness, as you do not want your patties to burn.
Wipe out the skillet, add remaining oil and butter, and pan-fry the remaining patties in the same manner. Garnish salmon cakes with fresh parsley and lemon slices.