Shelly's Recipe

BAKED SALMON CAKES

Category: Fish and Seafood

15 oz boneless, skinless salmon in the can, drained
1 cup plain Panko bread crumbs
1 cup shredded desired cheese (mozzarella, mild cheddar or Colby)
1/2 cup finely pulsed carrot
1/2 cup finely pulsed celery
1/2 cup light mayonnaise
2 tbsp sweet pickle relish
1 tsp seafood seasoning

Mix all the ingredients together. Refrigerate for several hours or overnight.

Heat a heavy cookie sheet in the oven at 400 degrees, while the oven is preheating.

Carefully remove the pan from oven and spray with cooking spray. Using a 1/2 cup ice cream scoop, scoop out 10 even servings of the salmon mixture, and flatten slightly to form patties on the hot cookie sheet. Bake for 20 minutes, 10 minutes on each side, turning once. They will be a golden brown and crunchy on the outside, and moist on the inside. Serves 4