Mexican Salmon Cakes

I’m still living in a hotel (we will close September 29th) and have limited cooking space, but I am unwilling to eat like I am living in a hotel. So I took what I had, added things near me, used some creativity, and came up with this combination of items. I am using some store-bought with some restaurant- bought items and items that don’t traditionally play together. The black beans, onions, and peppers take our salmon down to Mexico where salmon isn’t normally found. I hope you like it.

1 pound chopped boneless skinless salmon fillets
1/4 cup red peppers, diced
1/4 cup cooked drained bake beans
1/4 cup red onion, diced
1/2 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 avocado, smashed
Oil for cooking

In a bowl add salmon, onion, peppers, and beans and mix.

Form 6-ounce patties, 1/4 inch thick.

Coat both sides of patties with cumin, pepper, paprika and cayenne.

Heat skillet to medium.

Add salmon patties to pan and cook for 4 minutes on each side.

Top with avocado.

Serve.

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