Recipe courtesy of Sara Moulton
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a medium bowl, combine the salmon, bread crumbs, mustard, and zest and season with salt and pepper. Stir in egg until just combined.

Form the salmon mixture into 8 to 10 cakes. Put the ground nuts on a plate. Gently press each side of the cake into the nuts. Refrigerate the cake for at least 30 minutes and up to 12 hours.

Heat the oil in a large non-stick skillet over medium heat. Working in batches, cook the cakes, turning once, until well-browned and cooked through, about 2 1/2 minutes per side. Transfer the cakes to a paper towel-lined plate to drain.

Divide the cakes among plates and serve with the lime wedges.

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