Salmon Croquettes

These were fast to make, dirtied only one bowl and one pan, present beautifully, and amazingly delicious.  Ben said they were his new favorite dinner!  A week later I made them for my in-laws and they asked for the recipe.  We've had them at least two other times since then.  Yeah, they are that good :)  The picture doesn't do them justice.  Try them and they just might be your new favorite way to eat fish.  Similar to crabcakes only with salmon - YUM.

This recipe is courtesy of my mom (as most of "my" recipes are) who found it on the back of a pouch of Chicken of the Sea salmon.

Ingredients:

1 (6-oz.) Salmon Pouch  (even better: an 8 oz salmon fillet baked then flaked)
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green onions
1/4 cup mayonnaise
1 Tablespoon freshly squeezed lemon juice
1/4 teaspoon seasoned salt
1/2 teaspoon garlic powder
Dash cayenne pepper
1 large egg, beaten
1/3 cup seasoned breadcrumbs
3 Tablespoons butter

extra breadcrumbs for rolling

Directions:

In bowl, combine red pepper, green onions, mayonnaise, lemon juice, seasoned salt, garlic powder and cayenne pepper. Stir in Chicken of the Sea® Salmon, egg and breadcrumbs (mixture may be sticky). Divide and form mixture into 4 balls. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick. In skillet, melt butter over Medium heat. Fry salmon cakes 3 to 4 minutes per side or until golden brown. Makes four servings.