1
Chop roasted red peppers into small pieces. In a large bowl, add salmon and flake with a fork.
2
Add chopped roasted red pepper, eggs, panko, cilantro, garlic, Worcestershire sauce & salt. Mix well.
3
Heat a large skillet over medium high heat. Once the skillet is hot, add oil.
4
When the oil is shimmer, scoop ¼ cup of mixture & drop it in the skillet. Lightly flatten it with the back of the scoop.
5
Cook the salmon patties until nicely browned, about 3 mins. Using a spatula, flip the patties & cook for another 3-4 mins.
6
Transfer the cooked patties onto a sheet lined with paper towel. Continue with the remaining mixture.
7
Serve immediately with tartar sauce. If not serving right away, keep the salmon cakes warm in oven at 200°F.