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

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.

Submitted by: CM