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Ingredients:
1 14-oz can wild caught pink salmon, drained
1-2/3 cups panko breadcrumbs, divided
2 tsp Urban Accents Cape Cod Grill & Boil
1/3 cup finely chopped red bell pepper
1/4 cup thinly sliced green onions
1/4 cup finely chopped parsley
Salt and pepper to taste
2 Tbsp mayonnaise
1 egg, lightly beaten
3 Tbsp canola oil
Lemon wedges for serving
Directions: In a large bowl, break up salmon into small pieces, discarding any pieces of bone or skin. Fold in 2/3 cup breadcrumbs, Cape Cod Grill & Boil, red pepper, onions, parsley, salt and pepper, mayonnaise and egg until combined; shape into 12 small patties.
Pour 1 cup breadcrumbs into a wide, shallow dish. Gently coat each patty in breadcrumbs, shaking off any excess, and transfer to a large plate. Heat 2 Tbsp of oil in a large skillet over medium heat. Arrange 6 of the patties in the skillet in a single layer and cook, gently flipping once, until deep golden brown all over, 2 to 3 minutes per side. Transfer to a paper towel-lined plate as done and then heat remaining oil in skillet and repeat process with remaining patties. Serve salmon cakes hot, with lemon wedges on the side.
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