Spicy Salmon Cakes

Salmon cakes are easier to make than you might think. Spice them up with your favorite flavorings and ditch the ground beef.

palmful fresh dill

palmful fresh Italian parsley

1-1/2 lb salmon, skinned, cut into 1-inch cubes

2 cloves garlic, peeled

1 serrano pepper, stemmed and quartered (optional)

1 egg

1/2 cup panko

1/2 tsp fresh ground nutmeg

1/2 tsp ground coriander

1 Tbsp favorite hot sauce

1 tsp kosher salt

1/2 cup panko for coating

Pulse first two ingredients together in a food processor to mince. Add next nine ingredients and pulse just until the salmon is about the size of peas.

Form salmon mixture into four patties and dredge them in additional panko crumbs.

Chill patties in fridge at least 20-30 mins.

Heat about 1/4-inch canola oil in a pan to medium high. Add salmon patties to pan.

Brown lightly on each side - about 2-3 minutes per side, or until done.

Serve cakes on a bed of greens or in buns or pitas as you like.

Serves 4.

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