Classic Salmon Cakes

Ingredients

• 1 teaspoon dijon mustard 
• 1 large eggs lightly beaten
• 1 tablespoon flat-leaf parsley fresh minced
• 2 tablespoons green onions finely chopped
• 0.1 teaspoon ground pepper red
• 0.1 teaspoon kosher salt 
• 1  optional: lemon quartered
• 1 teaspoon juice of lemon 
• 2 tablespoons canola mayonnaise 
• 0.5 teaspoon old bay seasoning 
• 1 tablespoon olive oil 
• 0.7 cup panko bread crumbs divided (Japanese breadcrumbs)
• 8 ounces salmon flaked cooked
• 0.5 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan

Directions

1. Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well.
2. Add salmon; stir gently just until combined.
3. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape salmon mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties.
4. Heat a large nonstick skillet over medium-high heat.
5. Add oil to pan; swirl to coat.
6. Add patties; cook 3 minutes on each side or until golden.
7. Serve with lemon wedges.