Salmon Cakes
Jeni Sandor
ingredients
- 1 pouch [7-9 ozs] boneless pink salmon
- 1/4 cup diced red pepper
- 1/4 cup green onion or diced yellow onion
- 1/4 cup mayo or Miracle Whip
- 1 Tbsp lemon juice
- 1/4 tsp Season salt
- Red [cayenne] pepper to taste
- 1 large egg, beaten
- 1 cup bread crumbs – divided
- oil or butter for frying
directions
- 1
In bowl, combine flaked salmon, red pepper, onion, mayo, lemon juice salt and red pepper. Stir in egg and 4 Tbsp bread crumbs.
- 2
Divide mixture into 8 balls. Roll balls in remaining bread crumbs and flatten to 1/2” thick. [I like to refrigerate the cakes for 10-15 minutes before frying.]
- 3
In skillet, heat oil/butter. Fry cakes until golden brown on both sides [5-8 minutes total].
Source: Sue Bakke
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