EASY SALMON CAKES

Makes 4 servings.
1/4 cup red pepper
1/4 cup green onion
1/4 cup mayonnaise
1 Tbsp. fresh lemon juice
1/4 tsp.seasoned salt
- Cayenne,
1 egg
7.1 oz. pouch skinless, boneless pink salmon
1 cup dry bread crumbs
3 Tbsp. butter

In small mixing bowl, combine finely chopped red pepper, finely chopped green onion, mayonnaise, lemon juice, seasoned salt and cayenne pepper. Adjust seasonings to personal preference. Stir in egg, salmon and 4 tablespoons bread crumbs: Refrigerate 45 minutes to firm ingredients. Form mixture into 6-8 balls. Roll salmon balls in remaining bread crumbs; flatten into cakes about 1/2-inch thick. Fry salmon cakes in melted butter over medium heat for 3 to 4 minutes per side