1/4 c. finely chopped red pepper
1/4 c. finely chopped green onion
1/4 c. mayonnaise
1 tbsp. fresh lemon juice
1/4 tsp. seasoned salt
cayenne (red) pepper to taste
1 beaten egg
1 (7.1 oz.) pouch Chicken of the Sea skinless and boneless pink salmon*
1 c. dry bread crumbs, divided
3 tbsp. butter

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

Makes 4 servings.

*Use approximately two 6-ounce cans, drained, instead of 1 pouch if desired.