2 (large) eggs
4 teaspoons grated onion
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons finely chopped red bell pepper
2 teaspoons ground flax seed
2 tablespoons ground flax seed
4 teaspoons chopped fresh dill
1 1/2 cups cooked and coarsely flaked salmon
4 teaspoons dried bread crumbs
2 tablespoons dried bread crumbs
Directions: In a large bowl, stir together the eggs, onion, mustard, Worcestershire, salt and black pepper until smooth. Stir in the red pepper, 2 teaspoons of flax seed and the dill. Fold in the salmon and 4 teaspoons of the bread crumbs and combine well. Form the mixture into (8) 1/2 inch thick cakes (they can be refrigerated for up to 24 hours at this point). Sprinkle with mixture of remaining bread crumbs and flax seed and fry in a large skillet sprayed with non-stick cooking spray.
Notes: The salmon in these cakes contains the depression and heart disease fighting power of Omega 3 fatty acids.