Another recipe from a wonderful woman I was lucky to have in my life for a small time!
de-bone and skin 2 cans of red sockeye or pink salmon.
Add 2 eggs (beaten) 1TBS milk, salt and pepper, 1 C. bread crumbs,finely chopped onion, parsley, 2tsp. chopped garlic. Mix thoroughly.
using your hands, make balls about the size of your palm.
Heat 1 TBS of canola oil in skillet and place balls in pan (not touching), use spatula and flatten each one. Brown and crisp on one side before turning CAREFULLY.
Can be served as is, or make one of the following sauces:
healthier version: 1/4 C. greek yogurt, 1tsp. dill, 1tsp. fresh chopped mint, salt. Drizzle over cakes.
Bistro version: 1/4 C. Mayo, 1 TBS. Worcestershire sauce, 1/4 tsp lemon juice, 1/4 tsp. powdered red pepper
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