Don'S Spicy Salmon Cakes (For Non-Fish Lovers)

• 2 (6 ounce) cans pink salmon
• 1 -2 minced garlic clove
• 1/2 cup heavy whipping cream
• 1 1/2 cups spicy pork rinds (crushed)
• 2 eggs
• 1 tablespoon butter
• 1 teaspoon Worcestershire sauce
• 2 tablespoons olive oil
• 1/4 cup parmesan cheese
• mayonnaise
• Dijon mustard

1. Carefully flake salmon into a bowl, discarding the bones, etc.
2. In a seperate samll bowl, mix the garlic, cream, eggs, and Worcestershire Sauce.
3. Fold this mixture into the salmon with a rubber spatula.
4. Fold in half of the crushed pork rinds.
5. Pat the salmon into patties.
6. Coat them with remaining crushed pork rinds.
7. Cover loosely, and marinate in fridge, for 1 hour.
8. Melt butter and oil in electric frying pan, or stove-top skillet, over med heat.
9. Cook the salmon patties, four at a time, for 3-4 mins per side.
10. Press down gentely on patties with spatula, and add additional oil or butter, as needed.
11. Remove to papertowls, and drain.
12. Serve with a mixture of mayo and Dijon mustard, for dipping.

pink salmon, garlic, heavy whipping cream, pork, eggs, butter, worcestershire sauce, olive oil, parmesan cheese, mayonnaise, mustard

Taken from www.food.com/recipe/dons-spicy-salmon-cakes-for-non-fish-lovers-230452 (may not work)