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Salmon Cakes

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2 Tbsp. light mayonnaise

1 Tbsp. fresh lemon juice

1½ tsp. Dijon mustard

¼ cup finely chopped green onions

2 Tbsp. minced red bell pepper

½ tsp. garlic powder

¼ tsp. salt

1/8 tsp. ground red pepper

2 (6-oz) packages skinless, boneless pink salmon

1 large egg, lightly beaten

1 cup Panko (breadcrumbs)

1 Tbsp. canola oil


Combine first 10 ingredients (through egg), stirring well. Add panko; toss. Shape mixture into 8 (3-inch) patties. Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.

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