Salmon Cakes

There are several recipes for this low cost (salmon is cheaper than crabmeat) seafood dish; I've made quite a few using yogurt or a typical one using mayonnaise and eggs or even just egg whites. Which is better? It's all very subjective, but I prefer a light and airy cake, so I like using egg whites. Remember the poached salmon you prepared last night? Half of your guests decided not to show up? So you can use the leftovers for this salmon cake recipe.

What we will need:

(yield 4-6 servings)

1lb Cooked salmon

4 egg whites

1/2 cup red onions very small dice

1/2 cup green pepper, small dice

1/2 cup red pepper, small dice

2 cups panko bread crumbs

1 tsp grated lemon zest

1 tbsp chopped dill

1 tbsp cumin

1 tbsp paprika

1 tsp cayenne pepper

2 tbsp chopped cilantro

2 tbsp butter

Method:

Sautee Onion, green and red peppers in butter, let cool

In a large bowl beat egg whites until stiff peaks form......use a little bit of salt or cream of tartar if needed......set aside.

In another bowl mix salmon, peppers, onion, dill, cilantro, cumin, paprika, cayenne and lemon zest..........mix well.

Slowly add beaten egg whites into the mixture and fold together.

When mixed, add panko bread crumbs into the mixture.

Using 3.5oz ice cream scoops, form into patties.

Saute in melted butter until golden on both sides and serve with mashed or roasted potatoes and greens.