Ingredients:

• 4 each Green onion, chopped
• 1 tbsp (15 mL) Dried dill
• ¼ tsp (1 mL) Salt
• ¼ tsp (1 mL) Black pepper
• ½ tsp (2 mL) Cayenne pepper (optional)
• 1 tsp (5 mL) Onion powder
• 1 each Lemon, zest and juice
• 1 each Egg
• 1 can (540 mL) Black beans, drained and rinsed
• 3 -213g cans Salmon, drained
• ½ cup (125 mL) All-purpose flour
• ¼ cup (60 mL) Vegetable oil

Method:

1. Combine green onion, dill, salt, black pepper, cayenne pepper, onion powder, lemon zest and juice, and egg in a medium bowl. Mix until well combined.
2. Using a fork, slightly mash beans in a small bowl and add to egg mixture.
3. Flake salmon into large pieces with a fork. Incorporate into bean and egg mixture. Add in ¼ cup (60 mL) flour and stir until combined.
4. Form into 8 cakes. Approximately ½ cup (125 mL) - ¾ cup (175 mL) of the mixture for each cake. Gently press together to hold and dust cakes with remaining flour.
5.  Heat half the vegetable oil, 2 tbsp (30 mL) in fry pan over medium heat.
6. Bake for 10 minutes, flip potatoes using a spatula and return to oven for another 15 minutes
7. Place fish cakes in heated pan and cook for 4 minutes. Gently flip and cook for an additional 5 minutes or until the internal temperature reaches 160°F (71°C).