Plantation Salmon Cakes

1 14.75 oz. canned salmon
1 large egg
¼ cup Plantation Breader
2 Tbs. milk
2 Tbs. vegetable oil

Drain and discard liquid from can. Place salmon in mixing bowl; break up with fork. Add egg, Plantation Breader and milk; blend into a batter-like consistency.

In an iron skillet over medium-high heat, heat oil.

Place a rounded spoonful of batter in hot skillet and flatten with back of spoon. Continue but do not over-crowd cakes. Brown on both sides. Yields about 16 cakes.

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