Salmon Cakes

2-3 cans wild caught Alaskan Salmon
3 eggs
4 diced green onions
1 T dried dill
1/2 t ground ginger
few shakes of red pepper flakes
1 t fresh ground pepper
pinch of sea salt
1/4 cup grape seed oil
3 T fresh squeezed lemon juice
Shredded green & purple cabbage

Drain the water from the canned salmon and dump into a large mixing bowl. Add the eggs, green onions, dill, ginger, red pepper flakes, black pepper, and salt and mix well. In a large skillet heat the grape seed oil over medium to medium high heat – make sure there is more than enough to cover the bottom of the pan. You’ll know the oil is hot enough when it crackles after flicking some water into the pan – but do not get the oil so hot that is smokes. Form the salmon mixture one at a time into patties or “cakes” and place gently into the oil. Fry for 3 minutes on each side. IMPORTANT – do not mess with the patties once they are in the pan. Let them go for the full 3 minutes before you touch them or flip them or they will stick or fall apart. Serve the patties over a bed of the shredded green and purple cabbage with a lemon wedge and the ginger mayo.

Number of Servings: 8

Recipe submitted by SparkPeople user LYNNKLINE.