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1
Drain the canned salmon and place in a medium bowl (you can buy the larger can with skin and bones and remove theseI just get totally icked out by the process).
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2
Break apart the chunks of fish.
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3
Add 1/3 cup of the breadcrumbs and the remaining ingredients (except for olive oil).
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4
Stir well to combine.
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5
Form the mixture into 6 patties or cakes (approximately 1/2 inch thick and about 2.5 inches in diameter).
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6
Heat the oil in a pan over medium high heat (feel free to substitute vegetable oil).
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7
Place the remaining 1/3 cup of breadcrumbs in a shallow bowl or small plate.
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8
Roll each cake in the bread crumbs to coat then add to the pan.
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9
Cook for approximately 4 minutes per side, till nicely browned.
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10
Be careful when turning the cakes as these can be a little delicate.
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11
Serve and enjoy!
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12
Also feel free to substitute things in for the relish and pimentos.
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13
This is my standard recipe but I have added in capers and thin sliced green onions.
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14
Just dont overload with too much vegetables as they tend to fall apart faster this way.
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15
They are also great if you add a little fresh dill to the mix.
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16
I serve these with a make-your-own salad bar of whatever I have on hand (lettuce, tomatoes, cucumbers, shredded carrots, olives, hard boiled eggs, avocado, beetsthe options are endless).
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17
Theyre great with a little side of your favorite ranch or caesar dressing for dipping.
