Salmon Fish Cakes Recipe

Combine one beaten egg with the potatoes, salmon, lemon juice, onions, salt, black pepper, hot sauce and paprika in a mixing bowl. Mix gently so as not to mash the salmon. Add about one-fourth cup of the bread crumbs to the mixture and again mix gently. The mixture should be able to hold together so that you can form the mixture into balls or patties. Form the mixture into two-inch patties using metal icecream scoop as measure. dredge them in the remaining one-half cup of bread crumbs. Chill the croquettes in the refrigerator for at least one hour. Heat some oil in a deep frying pan. fry fishcakes for about five minutes, or until they are golden brown. Drain on paper towels. Serve warm. May be kept warm in oven. Excellent!

Recipe by H Peagram Note: tried recipe using crab and I didn't like the results.