1 can salmon, drained well
1 green onion, finely chopped
1 tbsp finely chopped cilantro
1 tbsp finely chopped red pepper
1/2 tsp Worcestershire sauce
1 tsp fresh lemon juice
1/3 cup fine bread crumbs, plus 1/4 cup for dredging
2 tbsp olive oil for pan-frying
Mix all ingredients together in a bowl until well combined. Form round patties, 2 inches in diameter. Spread remaining bread crumbs on a plate. Coat patties in crumbs, pressing to form firm, well-coated cakes.
Heat oil in a frying pan over medium heat. Pan-fry cakes about 3-4 minutes per side or until lightly browned and crisp.
Sweet Corn & Tomato Salsa:
2 cobs of corn
1-1/2 cups grape tomatoes, halved
2 green onions, finely sliced
2 tbsp finely chopped fresh cilantro
1 tsp chili powder
2 tbsp maple syrup
2 tbsp rice vinegar
1 tsp sesame oil
Cook corn in large pot of boiling water. Run knife down sides of cobs to remove corn. Place all ingredients in a large bowl and stir to combine.