2- 15oz Cans Alaskan Salmon
2 - Eggs
1/4 Cup - Mayonnaise
2 TBS - Dijon Mustard
2 TBS - Dried Minced Onions
2 tsp - Tony's Spice n' Herbs Creole Seasoning
2 Cups - Bread Crumbs
1. Drain salmon but do not remove the bones unless you feel the need. You will not notice them once the cakes are done.
2. Combine salmon, eggs, mayonnaise, mustard, onions and Tony's until well incorporated. Cakes will be wet and loose but don't worry.
3. Form salmon cakes to your preferred size and coat them with breadcrumbs while forming with your hands to press the crumbs into the meat to help hold together. If they are still real loose, let them sit in the fridge for 20-30 minutes to firm up.
4. Deep fry in 325º oil for 4-5 minutes or until golden brown.