Simple Salmon Cakes

I discovered the following recipe on the back of a pouch of salmon in our pantry and decided to give it a go.

Simple Salmon Cakes

1 6-oz. pouch Chicken of the Sea® Skinless & Boneless Pink Salmon
1/4 cup finely chopped green onions
1/4 cup mayonnaise
1 Tablespoon fresh squeezed lemon juice
1/2 teaspoon garlic powder
dash cayenne pepper
1/4 cup finely chopped red bell pepper
1 medium egg, beaten
1 cup seasoned breadcrumbs
3 Tablespoons butter
1/4 teaspoon seasoned salt

Combine first seven ingredients in bowl. Stir in Chicken of the Sea® Salmon, egg and 1/3-cup breadcrumbs. Form mixture into 4 balls. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick. In skillet, melt butter over medium heat. Fry 3 to 4 minutes per side or until golden brown.

Makes 4 servings. Preparation Time: 10 minutes

Since I did not have all the necessary ingredients, I had to improvise a bit and substituted celery in place of red bell pepper, crushed stale corn chips in place of breadcrumbs, and black pepper in place of red pepper. I also eliminated the garlic powder and seasoned salt, as I did not have any on hand (plus, I figured it would be salty enough for my taste). To reduce the fat content and increase the flavor, I divided the 1/4 cup mayonnaise into 1 Tbsp. mayo, 1 Tbsp. plain yogurt, 1 Tbsp. ketchup, and 1 Tbsp. mustard (there are 4 Tbsp. in a 1/4 cup). I also accidentally added all the "breadcrumbs" to the mixture, so ended up not rolling the balls in any additional breadcrumbs. Since I used our electric griddle to cook the cakes, I eliminated the butter. Even with all the changes, they turned out really well! In fact, I just ate all 4 servings myself for lunch! Ziggy seemed to like them too, judging by all the kicking. He is certainly getting enough protein today :)