7.5 ounce can salmon, drained (or 1/2 pound cooked salmon)
3/4 cup mashed potatoes
2 tablespoons cream (15%)
1 1/2 tablespoons finely chopped onions
1 tablespoon finely chopped red or green sweet peppers
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh chives
Salt, to taste
Pepper, to taste
3/4 cup grated Parmesan cheese
2 eggs, beaten
3/4 cup bread crumbs
2 tablespoons butter

Preparation Instructions:

1. In a medium-sized bowl, combine salmon, potatoes, cream, onions, peppers, parsley and chives. Salt and pepper to taste.

2. Shape into four cakes. Working with one cake at a time, coat with Parmesan and shake off excess. Quickly dip cake in beaten egg, letting excess drip off, then coat with bread crumbs. Repeat for each cake.

3. Heat butter in a nonstick frying pan. Cook cakes on each side for 2 minutes or until golden. Serve with green vegetables.

Variation: Use tuna or crab instead of salmon and serve in a buttered kaiser bun. Top with thin slices of mozzarella cheese and lettuce.