New York'S Best Crispy Salmon Cakes

• 1 (14 3/4 ounce) can salmon
• 2 tablespoons hellman's light mayonnaise
• 2 eggs
• 1/2 small red bell pepper, finely diced (about 4-5 tablespoons)
• 1 stalk celery, finely diced
• 1 tablespoon chopped fresh parsley
• 2 green onions, chopped (scallions)
• 1/2 teaspoon wasabi powder
• 1/4 teaspoon garlic powder
• 1/4 cup plain breadcrumbs, plus extra for coating
• Tartar Sauce
• 1/4 cup hellman's light mayonnaise
• 1 lemon, juice of
• 1/4 teaspoon dried dill
• 1/4 teaspoon red wine vinegar
• 1 dash garlic powder

1. Remove skin and bones as desired.
2. Add rest of the ingredients to the salmon and combine well until the mixture holds together well (if it is too dry add a little mayo).
3. Forming a salmon cake with your hands, coat on both sides with the breadcrumbs.
4. Gently place in hot oil in your frying pan and cook over a medium heat until nicely browned.
5. Enjoy!

salmon, mayonnaise, eggs, red bell pepper, celery, parsley, green onions, wasabi powder, garlic, breadcrumbs, tartar sauce, mayonnaise, lemon, dill, red wine vinegar, garlic powder

Taken from www.food.com/recipe/new-yorks-best-crispy-salmon-cakes-286041 (may not work)