 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
These salmon cakes are delicious as a light lunch or dinner and can also be served as appetizers. This is from an advertisement for Chicken of the Sea salmon. I have also made this with canned chicken instead of salmon with great results. Ingredients:
1/4 cup red pepper, finely chopped |
1/4 cup green onion, finely chopped |
1/4 cup low-fat mayonnaise |
1 tablespoon lemon juice |
1/4 teaspoon seasoning salt |
1 dash cayenne pepper |
1 egg, beaten |
1 cup dry seasoned bread crumbs |
2 (6 ounce) cans boneless salmon, well drained |
3 tablespoons butter |
Directions:
1. In a small mixing bowl, combine chopped red pepper, green onion, mayonnaise, lemon juice, seasoned salt and cayenne pepper.
2. Taste and adjust seasonings to personal preference.
3. Stir in egg, well-drained salmon and 4 T of the bread crumbs.
4. Divide and form mixture into 6 to 8 balls.
5. Roll salmon balls in remaining bread crumbs; flatten into cakes (about 1/2 inch thick).
6. Fry salmon cakes in melted butter in skillet over medium heat for 3 to 4 minutes per side.
|
|