Salmon, Sunflower Seed Cakes with Horseradish Sauce

Simple, yet a bit unusual, this Salmon Cake is sure to please everyone.


8 ounces cooked Salmon (King, Coho, or Sockeye), flaked
2 tablespoons sunflower seeds
1 stalk celery, finely diced
1 green onion, chopped
1 heaping tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon fresh dill, chopped
1 tablespoon Frank’s Hot Sauce
1 small egg, beaten
A good dash or two or three Worcestershire Sauce


Mix all the ingredients together. Form into four cakes. Fry in hot oil till  brown. Serve with Horseradish Sauce (2 tablespoons mayonnaise, 2 tablespoons Greek Yogurt, 1 tablespoon drained horseradish, 1 teaspoon fresh dill–chopped).

I served this with a garden-fresh tomato, cucumber, basil salad over grilled eggplant. And a pasta salad with garlic, tomatoes, green olives, basil and oil.

Do you like Salmon Cakes? Do you have a favorite recipe?

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