Pistachio-Crusted Salmon Cakes

• 2 12 cups shredded cooked salmon
• 12 cup fresh breadcrumb
• 1 tablespoon Dijon mustard
• 1 teaspoon freshly grated lime zest
• kosher salt
• fresh ground pepper
• 1 large egg, beaten
• 1 cup coarse ground pistachio nut
• 3 tablespoons vegetable oil
• lime wedge (to garnish)

1. In a mediam bowl, combine salmon, bread crumbs, mustard, zest, salt and pepper.
2. Stir in egg until just combined.
3. Form the salmon mixture into 8 - 10 cakes.
4. Put the ground nuts on a plate.
5. Gently press each side of the cake into the nuts.
6. Refrigerate the cake for at least 30 minutes or up to 12 hours.
7. Heat the oil in a large non stick skillet over medium heat.
8. Working in batches, cook the cakes, turning one, until well browns and cooked through, about 2-3 minutes per side.
9. Transfer cake to a paper towel lined plate to drain.
10. Serve with lime wedges.

salmon, fresh breadcrumb, mustard, lime zest, kosher salt, fresh ground pepper, egg, coarse ground pistachio, vegetable oil, lime

Taken from www.food.com/recipe/pistachio-crusted-salmon-cakes-158867 (may not work)