10ouncesof panko crushed butter crackers or 2 cups of bread crumbs
juice of 1 lemon
oil for cooking
watercress and micro greens for garnish
For the tartar sauce
½cupof small diced pickles
1tablespoonof chopped fresh parsley
juice of ½ lemon
Kosher salt and fresh cracked pepper to taste
Salmon Cakes: Place the salmon in a food processor and process on high speed until it becomes a thick paste. Transfer to a large size bowl and mix with peppers, onions, eggs, mayonnaise, parsley, seasoning, lemon juice, and crushed butter crackers or bread crumbs until completely combined.
Form 15 salmon cakes using your hands and set aside.
Heat up some oil over medium heat and add in the salmon cakes and cook until golden brown and cooked throughout, about 4 minutes per side. Set aside to dry before serving.
Tartar Sauce: Mix together all ingredients in a medium size bowl until combined. Chill before serving.
To Plate: Place the salmon cakes over a bed of watercress and top off with tartar sauce and micro greens. Serve!