Mini Sriracha Salmon Cakes

• Course Appetizer, Lunch
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• 1 cup Table Crackers
• 3 boneless skinless salmon fillet portions, cooked and flaked
• 2 green onions thinly sliced
• 1 celery stalk minced
• 1/3 cup mayonnaise
• 1 Egg beaten
• 2 tbsp Sriracha
• 1 tbsp grainy mustard
• 1 tsp Worcestershire sauce
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 2 tbsp Crunchmaster Rosemary and Olive Oil Multi-Seed Crackers
• to serve lemon wedges

Instructions

1. Preheat oven to 425˚F. Mix together finely crushed Schär Gluten Free Table Crackers, salmon, green onion, celery, mayonnaise, egg, cilantro, hot sauce, mustard, Worcestershire sauce, salt and pepper.
2. Divide into 12 portions; shape each into 1/2-inch thick cake. Arrange on parchment paper-lined baking sheet.
3. Drizzle with oil. Bake, turning once, for 18 to 20 minutes or until golden brown.
4. Serve with lemon wedges.
5. Alternatively serve with a dollop of sour cream or yogurt.