Salmon Cakes

1 can pink salmon

1 cup breadcrumbs

2 green onions, chopped

1 egg

2 tbsps mayonnaise

1 tbsp lemon juice

1 tbsp Worchestershire

1/4 tsp cayenne

salt & pepper to taste

Oil for frying

Use enough oil to coat the bottom of a large frypan. Heat over a medium high heat.

Combine all the ingredients in a medium bowl. Remove as much of the skin and fat as you can.

Shape the salmon mixture into patties, relatively thin and as big as you want- larger for sandwiches, smaller for snacking or meals.

Set the salmon cakes gently into the oil, be careul of splattering oil. Cook until nice and golden brown on both sides, about 5 minutes per side.