Vaguely East Asian Salmon Cakes

Mix all ingredients well and refrigerate for 30 minutes to facilitate easier frying.

Not the prettiest plate but a delicious and easy dinner of Indian Salmon Cakes with a green salad.

Cafe Drake likes the salmon cakes served with pan-fried Steak Fries.

 INDIAN STYLE SALMON CAKES

• canola oil, for frying
• 3 (6-ounce) cans salmon, drained well (Trader Joe's is a reliable brand)
• 1 1/2 cups unseasoned bread crumbs
• 2 large eggs, beaten
• 1/2 onion, minced
• 1/2 red bell pepper, seeded and finely chopped
• 1 T. of minced ginger
• 2 to 3 tablespoons fresh cilantro, a handful, finely chopped
• 1 hot green chili, minced
• 2 cloves of garlic, minced
• 1 lemon, zested and juiced
• 1 T. of mayonnaise

Mix all ingredients (except oil) together in a large bowl. Make sure the mixture is "sticking" together. Refrigerate for 30 minutes while you find something else to do.

Heat about 3-4 T. of oil in a pan over medium heat. When the oil is hot, add the salmon mixture, made into small patties with your wet hands, each no more than 1" thick. Fry for 3-4 minutes before turning and resist moving the patties or checking on them. Now flip cakes and cook on other side for 3 more minutes - the salmon cakes should be browned on both sides with a crusty top but not burned.

Serve hot.