Salmon Cakes

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.

• Ready In: 25 mins
• Serves: 4

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.