Salmon Cakes

Cookbook "The Meltin' Pot" can be found on
website:
carolynhoyte.com/
/ chefcarolyncooks
Ingredients
2 can wild salmon
2 egg, beaten
2 cups panko bread crumbs
1/2 cup onions
1/2 cup assorted peppers
1/4 cup celery
2 tablespoon fresh lemon juice
2 tablespoon mayonnaise
2 tablespoon scallions
1 tablespoon minced garlic
1 tablespoon Dijon mustard
2 tablespoon mayonnasie
1 tablespoon garlic salt
1/2 tablespoon cayenne
Olive oil
Directions
Drain salmon then remove and discard any bones or cartilage. Transfer salmon to a medium bowl and flake salmon into small chunks using a fork. Add egg, peppers, onions, lemon juice, mayonnaise, celery, mustard, mayo, garlic salt, and cayenne to salmon and mix until thoroughly combined. ( leave the panko for coating the salmon)
Using an ice cream scoop level amount of salmon mixture and form into a patty 2½-inches in diameter and ½-inch thick rolled in the breadcrumbs; transfer to a plate and repeat with remaining mixture. Place in the refrigerator for 20 minutes to firm up.
Heat a nonstick skillet over medium-high. Add 3 tablespoon oil and heat just until shimmering. Place the salmon cakes in skillet and cook, without moving, until golden brown, 2-2½ minutes. Carefully flip patties and cook until second side is golden brown, 2-2½ minutes. Transfer patties to a wire rack.
Wipe out skillet with a paper towel and repeat cooking process with remaining tablespoon oil and salmon patties. Serve warm and enjoy!!!