BRUNSWICK^® SALMON SALSA CAKES

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

1. 1In a bowl, combine BRUNSWICK^® PINK SALMON, lemon juice, potato, egg, cloves, onion, chives, celery, breadcrumbs, complete seasoning, pimento, and pepper. Mix well
2. 2Divide into six equal portions, shape into balls, and flatten. Cover and chill for 20 minutes
3. 3In a deep pan, heat vegetable oil and fry on both sides until golden brown. Set aside to cool
4. 4For salsa combine tomatoes, chadon beni, onions, salt, pepper, and hot sauce. Mix well
5. 5Serve Salmon cake topped with tomato salsa and rice aside