Guest Author - Vanette (Vannie) Ryanes

Salmon cakes are not only great for dinner, they are good at lunch and breakfast also. Serve for breakfast with a vegetable omelete and toast or for a southern breakfast add buttered grits to the menu. Lunch salmon cakes can be served on hamburger rolls with a spicy seafood sauce or with lettuce, tomatoes and mayo. Serve with a rice or pasta dish for an excellent dinner.


1 15 oz. can pink salmon (picked, flaked and drained)

2 eggs (beaten)

3/4 cup dry bread crumbs

1 small onion finely chopped

1/4 to 1/2 teaspoon cayenne pepper (or to taste)

Salt and pepper to taste

Flour

Light cooking oil

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1. Mix first six ingredients together and shape into 5 cakes.

2. Lightly flour salmon cakes on all sides. Shake off excess.

3. Saute over medium heat until golden brown.

Serves 5