(Photo by:www.inspiredtocook.com )
This dish can also be served with crab cakes  as an appetizer.
You could also make salmon cakes as a meal – served with a side of white or yellow rice . Delicious!
Since fish is usually served in warmer months, you can also make a pitcher of lemonade to quench your throat. Enjoy!
1/3 cup mayonnaise
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
1/4 teaspoon pepper
1/2 teaspoon salt
2 teaspoons Dijon type of mustard
1 teaspoon Worcestershire sauce
1 3/4 pounds salmon meat (canned or cooked)
2 cups of bread crumbs
4 tablespoons of butter for frying
In a bowl beat the eggs. Add the mayonnaise, parsley, salt and pepper, mustard, and Worcestershire sauce. Mix until smooth. Then add the salmon meat and bread crumbs and mix.
Shape the mixture into salmon cakes, about half inch thick. If they’ll be served as appetizer the cakes should be small and you’ll get about 16. If they’ll be served as the main course of the meal then the cakes will be bigger and you’ll get about 8.
Lightly coat each cake with bread crumbs. Heat the pan then add the butter, over medium-low heat. When the butter starts to sizzle add the salmon cakes to the pan.
Fry until light brown on both sides, about 5 minutes. Serve with tartar sauce or your favorite sauce.