Mini Salmon Cakes | Recipes | Trident Seafoods

Ingredients

• 1 can (14.75 oz) Prelate Pink Salmon, drained and flaked
• 1/2 cup breadcrumbs (whole wheat or regular)
• 1/4 cup mayonnaise
• 1 egg, beaten
• 1 Tbsp Dijon mustard
• 1/4 cup green onions, finely chopped
• 1/4 cup red bell pepper, finely chopped
• 1 Tbsp fresh lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 Tbsp olive oil (for frying)
• Optional: tartar sauce or lemon wedges for serving