Salmon Cakes II

1 (14.75 ounce) can salmon, drained and flaked

1 small onion, minced

1 egg

½ cup fresh bread crumbs

1 tablespoon Worcestershire sauce

⅛ teaspoon hot pepper sauce

¼ teaspoon ground black pepper

¼ cup shredded Cheddar cheese

2 tablespoons chopped fresh parsley

2 tablespoons all-purpose flour for coating

¼ cup butter

3 tablespoons olive oil

Combine salmon, onion, egg, bread crumbs, Worcestershire sauce, hot pepper sauce, black pepper, cheese and parsley; mix well. Shape into four patties. Dust lightly with flour. Chill for 20 minutes.

In a large skillet heat butter and olive oil over medium high heat. Cook the patties until browned on both sides, about 10 minutes. Drain briefly on paper towels before serving.