Lemon Pepper Salmon Cakes

In yet another variation on the theme for using canned wild sockeye salmon (that nutrition rich and economical form of fish protein and omega 3 fatty acids enriched by sea plankton but kind of gross to look at because of the skin and bones which must be eaten to get the full effect), here's another recipe which is quick and easy and is enjoyed even by the young.

Lemon Pepper Salmon Cakes

1 egg, gently beaten

1 14.75 oz. can wild sockeye salmon, drained

.5 cup whole oats

2 T tomato paste

1 T lemon pepper (Simply Organic brand, Norway, Iowa)

1. To the beaten egg in a large bowl, add the tomato paste and lemon pepper and whisk together until thoroughly blended.

2. Add the salmon and combine using a potato masher, and then add the oats and mash together, and flatten in the bottom of the bowl.

3. Divide the mixture in half, and then each half in thirds, out of which to form six thin patties for frying.

4. Heat a generous amount of canola oil in a skillet or dutch oven with a porcelain interior and fry over medium heat, about three minutes on a side.

5. Serve on hamburger buns of your choice with ketchup, or basil pesto, accompanied by a fresh green salad, and, of course, a glass of wine. Some will even enjoy a slice of cheddar cheese melted on the patty.