"Pre-made and refrigerated, these cakes make perfect heat-and-eat appetizers, small plates or burgers for your next tailgate or backyard party!"
1 14-ounce can salmon, drained
3/4 cup saltine cracker crumbs, roughly crumbled
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 tablespoon olive oil
1/2 teaspoon dried dill weed
1 egg, beaten
1 tablespoon lemon juice
4 whole-wheat slider buns
4 teaspoons mayo or mustard (optional)
4 thinly sliced rings of red onion (optional)
4 pieces lettuce (optional)
4 slices tomato (optional)
In a large bowl, toss salmon and cracker crumbs; set aside. In heavy skillet, cook onion and red bell pepper in olive oil until tender. Add to bowl and mix gently. Add dill weed, egg and lemon juice, and mix gently. Form into four patties. Add more olive oil to the same skillet. Add patties to skillet when hot. Cook patties for 3 to 4 minutes on each side until golden brown. Assemble slider and add your favorite condiments.