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Easy Salmon Cakes




Source of Recipe


Newspaper


Recipe Introduction


These are an easy, delicious meal. Mix it up and chill so it's ready to cook when everyone comes in hungry.


List of Ingredients




1/4 c finely chopped red pepper
1/4 c finely chopped green onion
1/4 c mayonnaise
1 tbsp lemon juice
1/4 tsp seasoned salt
cayenne pepper to taste
1 egg, beaten
12 oz canned pink salmon
1 c dry bread crumbs, divided
3 tbsp butter

Recipe



Combine pepper, onion, mayonnaise, lemon juice, seasoned salt, cayenne, with the beaten egg. Mix until smooth.

Drain the salmon. Discard any bones and dark skin.

Mix salmon and 4 tbsp of the bread crumbs into the egg mixture and blend well.

Cover and refrigerate at least 45 minutes.

Melt butter in a large skillet over medium heat.
Form the salmon mixture into 6 or 8 balls.
Roll the balls in the remaining bread crumbs, then flatten to a 1/2 inch thickness and place in melted butter.
Fry about 3 or 4 minutes on each side.
Serve immediately.

If you have leftovers, refrigerate and then reheat in microwave or oven.

Recipe says 4 servings.

Notes:
I used green pepper, Helman's mayo, Hungarian cayenne pepper, Penzey's 4S seasoned salt and a 14 1/2 oz can of salmon.
I used unsalted butter.
I cooked them 4 minutes on each side.
With a hungry son, this made enough for 2 people.