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Ingredients

  • 1 can BRUNSWICK® PINK SALMON, drained and unboned
  • 2 tbsp. olive oil
  • 1 cup onion, chopped
  • 1 cup pimentos, chopped
  • ¼ cup Chadon Beni, minced
  • 3 lbs. cassava, peeled, boiled and mashed
  • ½ cup carrots, grated
  • 1 tsp. garlic powder
  • 1 bundle chives, chopped
  • 2 eggs
  • Salt and pepper to taste
  • Sharp cheddar cheese strips
  • 1 cup all-purpose flour
  • ½ cup milk
  • 2 cup Panko crumbs
  • Oil for frying

Directions

  • Heat oil in large saucepan over medium heat and sauté onion and pimentos. Add BRUNSWICK® PINK SALMON, Chadon Beni and cook a few additional minutes
  • In a bowl mix the salmon mixture, cassava, carrots, garlic, chives, eggs, salt and black pepper
  • Shape into logs with cheese in the middle
  • Place flour, milk and Panko crumbs in different dishes
  • Dip each log into the flour, milk, and Panko crumbs
  • In a deep pan fry until golden brown. Serve with tartar sauce and salad

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