3 6 oz cansSockeye Samonor 18 oz fresh salmon, flaked
3eggs
1/4cupGreek Yogurt, Plain
1 1/2cupswhole wheat breadcrumbs
6tbspcorn meal
1tbspparsley
1tbsponion powder
1spashRoasted Pepper Hot Saucethe splash can be as big or little as you like!
salt and pepper to taste
1/4cupolive oil (or enough to cover the bottom of your skillet)you may need to add a little more depending on how many batches cook
Instructions
Heat oil over medium heat in a large skillet.
While oil is heating, combine all ingredients in a large bowl with a fork or your hands until the mixture is well mixed and uniform.
Use your hands to roll then pat flat salmon cakes (think hamburger patties) - I usually make each patty about 1/4 cup.
When the oil is shimmering but not smoking, place each patty in the hot oil and leave it until it is brown and crispy, about 3 minutes. Flip each patty over and brown the other side, also about 3 minutes. Make sure you do not crowd patties in the pan. You will likely have to cook them in batches.
When removing them from the pan, place them on a paper towel lined plate to absorb any extra oil. Serve hot and Enjoy!
Just in case you are interested, leftovers make a fantastic salmon sandwich the next day. :)