Butternut Squash & Salmon Cakes | Recipe | Town & Country Markets | Town & Country Markets

Ingredients

• 1/4 cup panko breadcrumbs
• 2 tablespoons chopped fresh parsley, divided
• 12 ounces salmon, cooked and cooled (or 2–6 ounce cans salmon, drained)
• 1/3 cup thinly sliced green onions
• 1 cup butternut squash, steamed and mashed
• 2 eggs, beaten
• 1/4 cup flour
• 1 tablespoon avocado or olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder