1 large can salmon
1 small yellow onion, finely chopped
1 beaten egg
1/2 cup breadcrumbs
1 tablespoon Worcestershire sauce
1/4 to 1/2 teaspoon hot sauce*
1/4 teaspoon black pepper
1 cup low fat shredded sharp cheddar or Jalapeno Monterey Jack cheese
1 T parsley flakes or chopped fresh
1/4 cup flour
Canola oil or light butter for frying
Lemon wedges
*Optional if using Jalapeno cheese

1. Drain salmon and remove dark cartilage an d bones. 

2. In a medium bowl, flake salmon and add the following: finely chopped onion, beaten egg, breadcrumbs, Worcestershire sauce, hot sauce*black pepper, grated cheese and parsley.

3. Shape salmon mixture into patties about 1/2-inch thick.

4. Sprinkle the flour on a plate or board.

5. Dredge the patties in the flour, coating well, but dusting off excess flour.

6. Place the patties in the refrigerator and let set for 30 minutes or longer.

7. Heat the oil or butter in a large skillet until foamy and hot.

8. Add the patties and brown on both sides, cooking about 5 minutes each side.

9. Remove the salmon cakes from the pan and drain on paper towels.

10. Serve warm, with lemon wedges.

 Yield: about 6 patties