Tom Evans’ Salmon Cakes Recipe from Dishing Magazine

Tom's Salmon Cakes photo

Tom Evans’ Salmon Cakes

(A great recipe for leftover salmon or use a good quality canned salmon)

About 1 lb of salmon
¼ cup minced red onion
1 tablespoon Old Bay Seasoning
A handful of chopped chives
A pinch of cayenne
Salt and pepper as desired
A handful of chopped greens of your choice (arugula, cilantro or parsley)
A handful of Panko or bread crumbs of your choice
1 egg, lightly beaten

Mix together, leaving the salmon slightly chunky.  Heat 1 tablespoon oil (coconut oil is great, or a combination of olive oil and butter) in a frying pan.  Shape mixture into patties and cook until golden brown on both sides.  These are great served alone, with a mayonnaise and Sriracha sauce (1 cup mayonnaise, 4 or 5 tablespoons Sriracha)  or on a burger bun.