CHESAPEAKE SPICED SALMON CAKES

Ingredients: 

• 1 (14.75 ounce) can wild caught pink salmon, drained
• 1 2/3 cup panko breadcrumbs, divided
• 2 teaspoons Old Bay seasoning or other seafood seasoning
• 1/3 cup finely chopped red bell pepper
• 1/4 cup thinly sliced green onions
• 1/4 cup finely chopped parsley
• Salt and pepper to taste
• 2 tablespoons mayonnaise
• 1 egg, lightly beaten
• 3 tablespoons safflower or canola oil
• Lemon wedges for serving
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Method: 

In a large bowl, break up salmon into small pieces, discarding any pieces of bone or skin. Gently fold in 2/3 cup breadcrumbs, seasoning, pepper, onions, parsley, salt and pepper, mayonnaise and egg until combined and then shape into 12 small patties. (Salmon patties can be made up to a day in advance. If you're not cooking them immediately, transfer to a large plate, cover and refrigerate.) 

Transfer remaining 1 cup breadcrumbs to a wide, shallow dish. Gently coat each patty in breadcrumbs, shaking off any excess, and transfer to a large plate. Heat 2 tablespoons of the oil in a large skillet over medium heat. Arrange 6 of the patties in the skillet in a single layer and cook, gently flipping once, until deep golden brown all over, 2 to 3 minutes per side. Transfer to a paper towel-lined plate as done and then heat remaining oil in skillet and repeat process with remaining patties. Serve salmon cakes hot, with lemon wedges on the side.

More Info: 

PER SERVING:440 calories (220 from fat), 25g total fat, 3.5g saturated fat, 120mg cholesterol,1010mg sodium, 28g carbohydrate (1g dietary fiber, 2g sugar), 25g protein

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