Super easy and quick! Perfect for a weeknight dinner. 🙂
1 14 oz can Wild Alaskan Pink Salmon (partially drained)
2 eggs
1/2 tsp. crushed red pepper flakes (rub between palms to release the heat)
1 tsp. Chef Paul Prudhommes Seafood Magic (your favorite seafood seasoning)
2 Tbs. dried parsley
1/2 tsp. salt and pepper
1 c. Panko bread crumbs (any bread or cracker crumbs will work-Panko tends to be crispier)
Canola Oil for frying (enough to fill the bottom of skillet 2-3 Tbs.)
Mix the first 7 ingredients in a large bowl. Use your clean hands. They make the best tools. Once thoroughly mixed, form mixture into cakes. I made five cakes, but this would make 4 larger cakes or 8 small appetizer size.
Heat oil in a medium to large size skillet on medium to high heat (depending on your stove). Check your oil temp by dropping a crumb (from your mixing bowl) in the pan. Depending on pan size you can fry 2-3 cakes at a time-leave plenty of room around each cake for even frying. Fry each side until golden brown (about 4 minutes on each side-if making appetizer size about 2 minutes each side). Remove from pan and drain on paper towels. Serve with your favorite sides and a dollop of Dill Mayo! These also make great sandwiches if you want to add a bun, lettuce and tomato!
**Dill Mayo- 1/2 cup of mayonaise, 1/2 tsp. dill weed, & 1/4 teaspoon Seafood Magic (or your favorite seafood seasoning)