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| EASY SALMON CAKES | |||
| Yields 4 | |||
| 1/4 cup finely chopped red bell pepper 1/4 cup finely chopped green onions 1/2 cup mayonnaise 1 tbsp. freshly squeezed lemon juice 1/4 tsp. seasoned salt 1/2 tsp. garlic powder Dash cayenne pepper 1 (7.1 oz.) Chicken of the Sea Premium Skinless & Boneless Pink Salmon (can also use 2-6 oz. cans drained instead of the salmon pouch) 1 large egg, beaten 1 cup seasoned breadcrumbs 3 tbsp. butter |
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| In bowl, combine red pepper, green onions, mayonnaise, lemon juice, seasoned salt, garlic powder and cayenne pepper. Stir in salmon, egg and 1/3 cup breadcrumbs (mixture may be sticky). Divide and form mixture into 4 balls. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-in. thick. In skillet, melt butter over medium heat. Fry salmon cakes 3-4 minutes per side or until golden brown. | |||