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Ingredients

  • 1 can BRUNSWICK® PINK SALMON 418g, drained and deboned
  • 1 tsp lemon juice (or a small cap of vinegar)
  • 1 cup potato, grated
  • 1 egg
  • 2 garlic cloves, finely chopped
  • 2 tbsp. onion, chopped
  • 2 tbsp. chives, chopped
  • 2 tbsp. celery, chopped
  • 3 tbsp. seasoned breadcrumbs
  • 1/2 tbsp. complete seasoning
  • 1 cup pimento, chopped
  • Black pepper to taste
  • 1 cup vegetable oil for frying
  • For salsa:
  • 2 cup tomatoes, chopped
  • 3 tbsp. Chadon Beni, chopped
  • 2 tbsp. onions, chopped
  • Salt and black pepper to taste
  • Hot sauce to taste

Directions

  • In a bowl, combine BRUNSWICK® PINK SALMON, lemon juice, potato, egg, cloves, onion, chives, celery, breadcrumbs, complete seasoning, pimento, and pepper. Mix well
  • Divide into six equal portions, shape into balls, and flatten. Cover and chill for 20 minutes
  • In a deep pan, heat vegetable oil and fry on both sides until golden brown. Set aside to cool
  • For salsa combine tomatoes, chadon beni, onions, salt, pepper, and hot sauce. Mix well
  • Serve Salmon cake topped with tomato salsa and rice aside

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