Salmon Cakes

Salmon Cakes

You can use fresh (preferred - be sure to remove ALL bones) or canned pink salmon (be sure to drain all liquid)


2 cans salmon or 1 1/2 pounds fresh salmon 1 green bell pepper diced into 1/4 inch pieces 1 red bell pepper diced into 1/4 inch pieces 1/2 small red onion diced into 1/4 inch pieces 3 cloves garlic 4 eggs	4 oz cream cheese 2 tablespoons horseradish (not the creamy kind) 2 - 2 1/2 cups bread crumbs salt and pepper to taste oil for frying

If using fresh salmon, poach it and remove ALL bones, trying to keep the salmon "chunky". If using canned, drain all liquid. In a skillet, sweat peppers, onions and garlic over medium heat until onions are translucent.

In a bowl, mix eggs and cream cheese, then add salmon, vegetables, horseradish and 2 cups breadcrumbs. You want the mixture to be strong enough to make patties out of them, but not so much bread that you're eating salmony french toast. If needed, gradually add more bread crumbs. Add salt and pepper to taste.

Form into patties no thicker than 3/4 inch. Add 1/4 inch oil to a skillet (preferrably a cast iron one) and heat over medium heat. Fry cakes approximately 2 to 3 minutes a side until they are browned (be careful not to blacken them!).

Serve with Creamy Feta Sauce.

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