3 eggs, beaten
3 (6 oz.) cans pink salmon, boneless and skinless (drained)
1 cup Italian seasoned bread crumbs
1/2 tsp. seasoned salt
1 tsp. Cajun seasoning
1/4 cup finely minced onion (or 1 tbsp. dried minced onion)
Optional: dash of Cayenne pepper
Heat 2-3 tbsp. oil in frying pan over medium-high heat. Beat eggs in a medium-size bowl and add other ingredients, mixing together gently. Shape into small patties and brown in frying pan about 5 minutes on each side. Serve with cocktail sauce.
Makes 6-8 patties, serving approximately 4 people.
Freezer tip: These yummy "fish cakes" (as my son calls them) can be frozen before or after cooking. If freezing beforehand, simply line a cookie pan with a sheet of wax paper and lay each patty flat. Cover with another sheet of wax paper and flash freeze. Put frozen patties in a large plastic freezer bag until you are ready to cook and eat. If freezing after cooking (i.e., leftovers), make sure the patties have cooled completely before placing in a large freezer bag.