Salmon Cake

Another staple in my pantry is Chicken of the Sea Pink Salmon Skinless & Boneless.



I grew up with my mom deep frying salmon, but unfortunately she added no flavoring and had was always in such a hurry that soft bones were left in the patties. Those night were some of my worst.



So much to my surprise one day I had a coupon for the the Chicken of the Sea Pink Salmon. I checked out the back of the pack and there was a recipe for the Salmon Cake. My husband and I immediately feel in deep like with it. It makes great comfort food.



1/4 cup each: chopped red bell pepper and green onions

1/4 cup mayonnaise ( I use Miracle Whip)

1 Tablespoon fresh squeezed lemon juice

1/4 teaspoon seasoned salt or garlic salt ( I use McCormick Season All)

Cayenne pepper to taste

1 (7.1 oz) ouch of Chicken of the Sea skinless Boneless Pink Salmon

1 egg, Beaten

1 cup dry bread crumbs

3 Tablespoons butter

In a bowl, combine bell pepper, green onions, mayonnaise, lemon juice, seasoned salt and Cayenne pepper. Stir in salmon, egg and 1/4 cup of the breadcrumbs; mix until well blended. Divide and form mixture into 8 balls. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2 inch thick. In buttered skillet, over medium heat, fry cakes until golden brown.