FETA SALMON CAKES

Tasty, quick and light. Great for this time of year. This was our main meal, paired with a spinach salad, but you could also serve these as a first course, or it would be fun to reduce their size and serve them as an appetizer.
Also, you could substitute other cheese for the feta if you wanted.

FETA SALMON CAKES

2 (5 ounce) cans of salmon
1 green onion, finely chopped
1 tablespoon parsley, finely chopped
pinch ground red pepper
salt and ground black pepper, to taste
1/3 tube crackers, finely crushed
1 egg
4 ounces feta cheese, crumbled

In a medium bowl, combine salmon, green onion, parsley, ground red pepper, salt, black pepper and cracker crumbs and mix well.
Add egg and mix well. Divide mixture into 12 equal portions.
Shape 2 portions into a patty around a tablespoon of feta cheese. Cover and refrigerate for 15 minutes.
Heat enough oil to generously coat a medium skillet over medium-high heat. Add salmon cakes and cook, about 6 minutes on each side, or until golden brown. Serve immediately.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, September 2011