Spicy Salmon Cakes

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• Servings: 2
• 12 ounces flaked salmon
• 6 tablespoons fresh breadcrumbs
• 1/4 cup milk
• 1 egg
• 2 teaspoons salt
• 1 teaspoon ground pepper
• 1 tablespoon horseradish cream
• 1/2 teaspoon paprika
• 1 teaspoon fresh dill
• 1/2 cup flour
• 3 tablespoons butter

Recipe

• 1 if you’ve got fresh salmon, broil or bake with a little olive oil, allow to cool, then flake. (cook an extra fillet the night before, maybe?) canned salmon is okay, but fresh tastes much better.
• 2 beat egg with the milk, salt, pepper and paprika in a medium-sized bowl. add salmon, breadcrumbs, dill, and horseradish, and mix thoroughly. (for very spicy cakes, add 2 tbsp horseradish).
• 3 use your hands to form six 1½-inch diameter balls, flatten to about ¾ inch rounds, and refrigerate for ½ hour. before cooking, roll lightly in flour (being sure to dust off excess).
• 4 in a large sauté pan melt butter over medium heat. when it starts to bubble, add cakes and cook for 4 minutes then flip and cook for another 4 minutes (they should be browned, but not burnt). serve immediately.*
• 5 *serve with lemon wedges or a nice cucumber salsa made up of chopped cucumber and tomato, spinach, red onion, salt, pepper, and lemon zest.