Salmon Cakes

I have tried for a number of years to perfect the salmon cake- I wanted something that was creamy on the inside and crunchy on the outside. I finally got that...

However, I encourage you to play with the seasoning to your own taste. Add a little paprika or cayenne to the Panko, add some garlic or onion to the mix, but this particular recipe is my favorite because of the creaminess, crunch and simplicity.

You will need:

• One can of pink salmon (make sure all the bones are pulled out)
• Three to four sprigs of fresh thyme
  
• 1/2 lemon
• 1 egg
• 1 tablespoon mayonnaise (this IS the trick to the creamy inside)
  
• 1/2 cup Panko bread crumbs (THIS is the trick the crunchy outside)
  
• 1/4 vegetable oil

Heat vegetable oil in a non-stick frying pan over med heat.

In a medium bowl mix salmon, thyme, egg, juice and zest of lemon together with your hands. Form into four 1/4 thick patties and place in heated oil. Fry patties for approx 10 minutes on each side.