Comments: This is one of the best salmon cake recipes I have ever tried. Family and friends love it.

1/4	cup	finely chopped red pepper
1/4	cup	finely chopped green onions
1/4	cup	mayonnaise
1	tsp	lemon juice
1/4	tsp	salt
	small pinch	cayenne pepper
1		egg, beaten
1	cup	dry bread crumbs (divided)
2	6 oz. cans	Chicken of the Sea pink salmon
3	tbsp	butter
	Lemon-Herb Mayonnaise
3/4	cup	mayonnaise
1	tbsp	lemon juice
1	tbsp	prepared horseradish
2 1/2	tsp	fresh thyme or 1 tsp dried
		salt & pepper to taste

• In small mixing bowl, combine first 6 ingredients. Taste and adjust seasonings.
• Stir in egg, well drained salmon and 4 tbsp of bread crumbs.
• Divide and form into 6-8 balls.
• Roll salmon balls in remaining bread crumbs and flatten into cakes 1/2" thick.
• Fry salmon cakes in melted butter in skillet butter over medium heat 3-4 minutes per side.
• Serve with Lemon-Herbed mayonnaise.
• For Lemon Herb Mayonnaise: Combine ingredients in small bowl; blend well.

  Serves 6