When baking, follow directions. When cooking, go by your own taste. ~Laiko Bahrs

Wednesday, September 23, 2009

Lemon Pepper Salmon Cakes

2 small cans boneless & skinless salmon
10 crackers crumbled
1 cup Panko bread crumbs
1 Teaspoon pepper
2 Teaspoons garlic powder
1 Teaspoon lemon pepper seasoning ( I use Mrs. Dash)
1 beaten egg
EVOO for frying

Drain the cans of salmon well. Mix all ingredients together. Heat EVOO in non-stick skillet (enough to cover pan but not cakes). Form patties in your hand and firmly press together. Size is up to you. Crisp on each side about 3-4 minutes or until brown. Drain on paper towels and enjoy.

I like to take lemon wedges and squeeze over them right before I take them out of the skillet!!!