Salmon Patties

By moninikole

Ingredients

• 1 7.1 oz pkg Chicken of the Sea Pink Salmon
• 1 green pepper, finely chopped
• 4 green onions, finely chopped
• 1/4 cup mayonnaise
• 1 tablespoon freshly squeezed lemon juice
• pinch red cayenne pepper, to taste
• 1 large egg, lightly beaten
• 1/2 cup bread crumbs or crushed saltines
• 1/4 cup freshly chopped Italian parsley
• 1/2 teaspoon paprika
• 1/3 teaspoon garlic powder
• 4 tablespoons butter

Preparation

Step 1

In a mixing bowl, flake salmon with a fork and stir in green pepper, onion, mayonnaise, lemon juice and cayenne. Add the lightly beaten egg, parsley, paprika, garlic powder and 1/2 of the bread crumbs. Using clean hands, roll the mixture, meatball style into 7-8 balls.
In a dish, spread the remaining bread crumbs. Roll the balls in the bread crumbs, flattening into cakes 1/2" to 3/4" thick. Fry cakes until golden brown in a skillet with 1-2 tablespoons light olive oil or peanut oil with 1-2 tablespoons butter melted in.
In a lightly buttered skillet over medium heat, fry cakes until golden brown on both sides.
Serve with Lemon Sauce, tartar sauce, or seafood cocktail sauce, garnished with lemon wedges.