Sunday, October 16, 2011

Salmon Cakes

Easy Salmon Cakes


1 (6-oz.) Chicken of the Sea® Premium Skinless & Boneless Pink Salmon Pouch
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green onions
1/4 cup mayonnaise
1 Tablespoon freshly squeezed lemon juice
1/4 teaspoon seasoned salt
1/2 teaspoon garlic powder
Dash cayenne pepper
1 large egg, beaten
1 cup seasoned breadcrumbs
3 Tablespoons butter


In bowl, combine red pepper, green onions, mayonnaise, lemon juice, seasoned salt, garlic powder and cayenne pepper. Stir in Chicken of the Sea® 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-inch thick. In skillet, melt butter over Medium heat. Fry salmon cakes 3 to 4 minutes per side or until golden brown. Makes four servings.

Preparation Time10 minutes                        Cook time 8 minutes

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