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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Dollop these cakes with an easy lemon dill & chive sauce - 1/3 cup of sour cream, pinch of lemon zest & 1 tsp each dill and chives. Great recipe from Chicken of the sea Ingredients:
1 (6 ounce) pink salmon |
1/4 cup finely chopped red bell pepper |
1/4 cup finely chopped green onion |
1/4 cup mayonnaise |
1 tablespoon fresh lemon juice |
1/4 teaspoon seasoning salt |
1/2 teaspoon garlic powder |
1 dash cayenne pepper |
1 large egg, beaten |
1 cup seasoned breadcrumbs |
3 tablespoons butter |
Directions:
1. In bowl, combine red pepper, green onions, mayonnaise, lemon juice, seasoned salt, garlic powder and cayenne pepper. Stir in Chicken of the Sea® Salmon, egg and 1/3-cup breadcrumbs (mixture may be sticky). Divide and form mixture into 4 balls. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick. In skillet, melt butter over Medium heat. Fry salmon cakes 3 to 4 minutes per side or until golden brown.
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