I made some salmon cakes the other day with a large 418g can of pink salmon. It came together very quickly and I thought you might be interested in my recipe. I actually crush 4 gluten free crackers to be used in place of breadcrumbs, it's great if anyone is gluten sensitive.
Ingredients
418g can of pink salmon
1 egg whisked
1/2 tsp dried oregano
1/2 tsp cumin
1/2 tsp onion powder
1/4 c milk
1/4 c breadcrumbs
3 tbs canola oil
Mix all ingredients together, except for the canola oil, to form 4 patties. Pan fry in the canola oil for approximately 4 minutes per side.
