Chinook Salmon Cakes

• 1 pound cooked Chinook salmon, canned or preferably fresh
• 1 small yellow onion, diced fine
• 1 beaten egg
• 1/2 bag cracker crumbs
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon black pepper
• 1/2 cup shredded sharp cheddar
• Dill to sprinkle on top
• Lemon wedges

1. If using canned salmon, drain and pick over carefully to remove dark cartilage and bones. Finely chop the onion.
2. Using a fork, flake the salmon and then combine in a medium bowl with the onion, egg, bread crumbs, Worcestershire sauce, hot sauce, black pepper, cheese and parsley. Using about 1/3 cup salmon mixture for each cake, shape the mixture into rounds, about 1/2-inch thick. Sprinkle the flour on a plate or board. Dredge the patties in the flour, coating well, but dusting off excess flour. Place the patties in the refrigerator and let set for 30 minutes or longer.
3. Heat the butter in a large skillet until foamy and hot. Add the patties and brown on both sides, cooking about 5 minutes. Remove the salmon cakes from the pan and drain on paper towels. Serve warm, with lemon wedges.

cooked chinook salmon, yellow onion, egg, cracker crumbs, worcestershire sauce, black pepper, shredded sharp cheddar, lemon wedges

Taken from www.epicurious.com/recipes/member/views/chinook-salmon-cakes-1240672 (may not work)