Easy Salmon Cakes

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April 4, 2015

Ingredients
  

  • 1/4 cup finely chopped red pepper
  • 1/4 cup finely chopped green onion
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon seasoned salt
  • Cayenne red pepper to taste
  • 1 beaten egg
  • 1 pouch Chicken of the Sea Skinless & Boneless Pink Salmon 7.1 ounces
  • 1 cup dry breadcrumbs divided
  • 3 tablespoons butter

Instructions
 

  • In small mixing bowl, combine chopped red pepper, green onion, mayonnaise, lemon juice, seasoned salt and cayenne pepper.
  • Adjust seasonings to personal preference. Stir in egg, salmon and 4 tablespoons breadcrumbs. Form mixture into 6 to 8 balls.
  • Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2 inch thick. Fry salmon cakes in melted butter over medium heat for 3 to 4 minutes per side.
Keyword: Lent, seafood

Source: Chicken of the Sea® International

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