Scrumptious Salmon Cakes

Ingredients

5 ounces salmon, canned in water

1 tablespoon green onion

1/4 medium red bell pepper, chopped

1 tablespoons lemon juice

1/8 teaspoon black pepper

1 whole egg

Preparation

Note: Canned salmon (drained), salmon in a pouch, or leftover cooked salmon can be used.

Wash and finely chop green onion and bell pepper. In a medium bowl, gently flake salmon. Stir in green onion, 1 tablespoon of the lemon juice, thyme and black pepper. Add egg to salmon mixture, mixing thoroughly to combine. Divide and form mixture into 2 small balls, then flatten into cakes approximately 1/4 inch thick. Saute' cakes over medium-high heat in a skillet coated with non-stick cooking spray until golden brown on both sides.