Ingredients

• 1/4 cup finely chopped red pepper
• 1/4 cup finely chopped green onion
• 1/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon seasoned salt
• Cayenne (red) pepper to taste
• 1 beaten egg
• 1 pouch (7.1 ounces) Chicken of the Sea Skinless & Boneless Pink Salmon
• 1 cup dry breadcrumbs, divided
• 3 tablespoons butter

Preparation

1. In small mixing bowl, combine chopped red pepper, green onion, mayonnaise, lemon juice, seasoned salt and cayenne pepper.
2. Adjust seasonings to personal preference. Stir in egg, salmon and 4 tablespoons breadcrumbs. Form mixture into 6 to 8 balls.
3. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2 inch thick. Fry salmon cakes in melted butter over medium heat for 3 to 4 minutes per side.

Source: Chicken of the Sea® International