Zesty Salmon Cakes

• 1 (14 3/4 ounce) can boneless salmon, drained
• 2 eggs
• 1/2 cup dry breadcrumbs
• 1/4 cup mayonnaise
• 1/4 cup finely chopped onion
• 1 -2 tablespoon prepared horseradish
• 1 tablespoon diced pimento
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 2 tablespoons butter or 2 tablespoons margarine
• 4 large romaine lettuce leaves
• your favorite remoulade sauce

1. In a large bowl, combine all ingredients except the butter and lettuce leaves.
2. Shape into 6 small cakes.
3. Heat butter in a skillet over medium heat and cook cakes until browned, about 5 to 6 minutes per side.
4. Arrange Romaine leaves on serving plate and place salmon cakes on top.
5. Serve with your favorite remoulade sauce drizzled over, or on the side.
6. Note; You may also shape these into 4 larger patties and enjoy them as a sandwich on Kaiser rolls.

boneless salmon, eggs, breadcrumbs, mayonnaise, onion, horseradish, pimento, salt, fresh ground black pepper, butter, romaine lettuce leaves

Taken from www.food.com/recipe/zesty-salmon-cakes-101243 (may not work)