Salmon Cakes
This is an Annie original. Jon called them the best fish cakes he has ever eaten. High praise, indeed.

Vegetable oil or olive oil for frying
1 1/3 cup panko
16 oz. cooked and flaked salmon
3 large eggs, beaten
2 rounded tsp. greek seasoning
1/2 red bell pepper, seeded and finely chopped
1/2 sweet yellow onion, finely chopped
zest from 1 large lemon
salt and pepper to taste (you may not need this, depending on which greek seasoning you use)

1/3 cup mayo
1/3 cup chili sauce

Heat the oil in a heavy frying pan over moderate heat.

Put the flaked salmon in a bowl. (I used frozen salmon fillets that I poached using water, s & p and the lemon juice from the zested lemon in the recipe.) Add the panko and work it with your hands a little before adding the eggs, seasoning, bell pepper, onion and lemon zest, salt and pepper. Form the cakes with your hands and place them on a plate. They should be roughly 2.5 inches across and a little less than an inch thick. You’ll probably have 8-12 of them. Fry them until golden on each side (about 3-4 minutes per side).

Mix the mayo and chili sauce together to make the sauce.

We like to eat these plain with sauce or as salmon burgers with some raw sweet onion and sauce on a bun. I think that they would also be yummy served over a bed of lettuce leaves that have been tossed with a lemony vinaigrette.

Enjoy.