Classic Salmon Cakes

• 2/3 cup panko (Japanese breadcrumbs), divided
• 1 tablespoon minced fresh flat-leaf parsley
• 2 tablespoons finely chopped green onions
• 2 tablespoons canola mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Old Bay seasoning
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon kosher salt
• 1/8 teaspoon ground red pepper
• 1 large egg, lightly beaten
• 8 ounces cooked, flaked salmon
• 1 tablespoon olive oil
• 1 lemon, quartered

1. Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add salmon; stir gently just until combined. 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.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.

parsley, green onions, canola mayonnaise, lemon juice, mustard, bay seasoning, worcestershire sauce, kosher salt, ground red pepper, egg, salmon, olive oil, lemon

Taken from www.myrecipes.com/recipe/classic-salmon-cakes (may not work)