Salmon Cakes

INGREDIENTS 

• 1½ lb. of skinless fresh wild-caught salmon
• 1½ cup frozen has browns, thawed
• ¼ peeled and small diced red onion
• 1 finely minced garlic cloves
• 2 T. chopped capers
• 1 thinly sliced fresh green onions
• 1 large egg white
• 1 T. Mayo
• 1/3 cup of oil for frying
• salt, pepper, and Tabasco to taste 

DIRECTIONS 

1. Preheat oven to 350°F. 
2. Cut the salmon into large chunks and place it in a food processor. Pulse on high speed until it becomes like a paste but also has some pea-sized salmon chunks in it.
3. Mash hash browns with a fork in a large bowl until they begin to hold shape. Add salmon, egg white, mayo, capers, scallion and seasoning. 
4. Shape the mixture.
5. Heat oil in a large oven proof nonstick skillet over medium heat.  Add the cakes and cook until brown.  Transfer the salmon to a large bowl along with the red onion, peppers, garlic, dill, green onions, whisk eggs, crushed crackers, salt, pepper, and tabasco sauce.
6. Cook the salmon patties in the oil for 2 ½ to 3 minutes per side or until golden brown and cooked through out.
7. Drain the salmon patties on paper towels and cook in batches if your pan is not big enough to cook all at once.
8. Bake the cakes unto golden brown, 5 to 7 minutes.
9. Serve the salmon patties on a bed of greens.

Recipe Image: Eating Well