Tasmanian Salmon Cakes

Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef

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Yield 4

Ingredients:
1 pound of salmon chopped
Bread crumbs as needed
1 whole egg
½ red onion, fine diced
½ red pepper, fine diced
½ yellow pepper, fine diced
½ green bell pepper, fine diced
1 tablespoon Dijon
1 teaspoon minced garlic
Salt and pepper to taste

Directions:
1. Combine all of the ingredients. You’ve added enough breadcrumbs when the mixture is moist yet moldable.
2. Shape into 4 patties and let chill for 30 minutes to firm up.
3. Fry the cakes gently in a little oil until the are cooked through.
4. EAT!

Pairs Well With:

Chardonnay

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