Simple Salmon Cakes

• 2 cans Wild Alaskan Salmon, (12 Oz. Total Skinless/boneless)
• 23 cups Bread Crumbs, Divided (store Bought Are Fine)
• 1- 1/2 Tablespoon Mayonnaise
• 1- 1/2 teaspoon Dijon Mustard
• 1 whole Egg
• 1 Tablespoon Sweet Pickle Relish
• 1 Tablespoon Pimentos (drained)
• 1/4 teaspoons Pepper
• 1/4 teaspoons Salt
• 1/2 teaspoons Garlic Powder
• 2 Tablespoons Olive Oil

1. Drain the canned salmon and place in a medium bowl (you can buy the larger can with skin and bones and remove theseI just get totally icked out by the process).
2. Break apart the chunks of fish.
3. Add 1/3 cup of the breadcrumbs and the remaining ingredients (except for olive oil).
4. Stir well to combine.
5. Form the mixture into 6 patties or cakes (approximately 1/2 inch thick and about 2.5 inches in diameter).
6. Heat the oil in a pan over medium high heat (feel free to substitute vegetable oil).
7. Place the remaining 1/3 cup of breadcrumbs in a shallow bowl or small plate.
8. Roll each cake in the bread crumbs to coat then add to the pan.
9. Cook for approximately 4 minutes per side, till nicely browned.
10. Be careful when turning the cakes as these can be a little delicate.
11. Serve and enjoy!
12. Also feel free to substitute things in for the relish and pimentos.
13. This is my standard recipe but I have added in capers and thin sliced green onions.
14. Just dont overload with too much vegetables as they tend to fall apart faster this way.
15. They are also great if you add a little fresh dill to the mix.
16. I serve these with a make-your-own salad bar of whatever I have on hand (lettuce, tomatoes, cucumbers, shredded carrots, olives, hard boiled eggs, avocado, beetsthe options are endless).
17. Theyre great with a little side of your favorite ranch or caesar dressing for dipping.

salmon, bread crumbs, mayonnaise, dijon mustard, egg, sweet pickle, pimentos, pepper, salt, garlic, olive oil

Taken from tastykitchen.com/recipes/main-courses/simple-salmon-cakes/ (may not work)