Salmon Cakes

Ingredients

• 24 ounces poached or grilled salmon shredded
• 1/2 cup diced red onions
• 1/2 cup diced celery
• 1 whole egg
• 1 tablespoon Dijon mustard
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon horseradish
• 1 tablespoon chopped fresh thyme
• Salt and pepper to taste
• 1 teaspoon chili powder
• 1 teaspoon cayenne pepper
• 1 teaspoon Cajun seasoning
• Juice from 2 lemons
• 1 cup plain panko breadcrumbs
• 2 tablespoons olive oil

Instructions

1. 1
   Mix together all above ingredients except for the breadcrumbs and olive oil. You will have a wet consistency.
2. 2
   Mix in breadcrumbs to desired consistency.
3. 3
   Form the mixture into 1 ounce balls and gently flatten each with the palm of your hand to make 1/2-inch disks.
4. 4
   In a non-stick pan, warm the olive oil over medium heat. Next, sauté each fishcake until both sides are golden brown. Place on paper towels to drain slightly and serve hot.