Cute little patties made with salmon, red peppers, and dijon mustard.

1 can (213g) sockeye salmon
1 1/2 cups fresh bread crumbs
2 tbsp mayonnaise
2 tbsp dijon mustard
1 tbsp lemon juice
1 egg, lightly beaten
1/4 cup diced red peppers
1/4 cup thinly sliced green onions
1/2 tsp salt
1/2 tsp lemon pepper

Combine ingredients in a bowl and form into small patties. Heat frying pan on medium heat, spray with cooking oil. Cook patties until lightly browned on both sides.

My family and I do not care much for fish, but these salmon cakes were very nice. I served them with spaghetti and we used them as ‘meatballs’ but you could also serve them on their own, with a side of salad and/or rice,  or make your patties a little bigger and use them as burgers. Get creative!