|Pink salmon||7 1⁄2 Ounce (1 package, Chicken of the Sea)|
|Green pepper||1 , finely chopped|
|Green onions||4 , finely chopped|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Freshly squeezed lemon juice||1 Tablespoon|
|Red cayenne pepper||1 Pinch (to taste)|
|Egg||1 Large, lightly beaten|
|Bread crumbs/Crushed saltines||1⁄2 Cup (8 tbs)|
|Chopped italian parsley||1⁄4 Cup (4 tbs)|
|Garlic powder||1⁄3 Teaspoon|
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.
3/4 cup mayonnaise
1/4 teaspoon grated lemon peel
1 tablespoon freshly squeezed lemon juice
1 tablespoon Gold's horseradish
1/2 teaspoon thyme
salt and pepper, to taste
In a small bowl, combine all ingredients. Refrigerate until serving.