Salmon Cakes

The once humble American salmon patty is now all grown up and long gone are the crumbled crackers and mayonnaise. This recipe draws its flavor from the mild red bell peppers that are sautéed with onion and paprika before adding it to the salmon mixture flavored with dried oregano and fresh parsley.

ingredients

2 14-oz cans SALMON
2/3 cup BREAD CRUMBS
1/2 cup chopped PARSLEY
2 finely chopped GARLIC CLOVES
1/2 cup finely chopped RED BELL PEPPER
2 tbsp FLOUR
2 EGGS
1 tbsp dried OREGANO
1 tsp PAPRIKA
1/4 tsp CAYENNE PEPPER
SALT to taste
Ground BLACK PEPPER to taste
1/4 cup OLIVE OIL
1/2 cup MILK (optional)

directions

1
1. Add the onion, garlic and red bell pepper in a pan and cook with a bit of olive oil over medium heat until soft, about 5 minutes.
2
2. Add the paprika and cayenne pepper and continue cooking about 1 minute.
3
3. Meanwhile, in a large bowl, gently mix together the salmon, bread crumbs, parsley, oregano, basil, flour, egg, salt and black pepper.
4
4. Add the onion and red pepper to the salmon mixture continue mixing. If the mixture is too dry, add the milk along with the oil from the canned salmon.
5
5. Form into cakes; each about 3/4 inch thick, heat over medium high heat in a large pan with the olive oil and cook the salmon cakes until nicely browned on both sides, about 3-4 minutes per side.