Campfire Salmon Cakes

1 can (14.75 ounces) salmon, preferably wild Alaska salmon

¼ cup mayonnaise

¼ cup cracker crumbs (from saltines or other crackers)

¼ cup chopped scallions

1 egg white

1 tablespoon lemon juice

½ teaspoon salt

¼ teaspoon white pepper

Butter or oil for frying

Tartar sauce and/or lemon wedges, for serving

In a medium bowl, combine salmon, mayonnaise, cracker crumbs, scallions, egg white, lemon juice and seasoning. Mix well; shape into four, ½-inch-thick patties.

Melt butter in a large skillet over medium heat until hot. Add salmon cakes; cook 3 to 4 minutes per side or until golden brown. Serve with tartar sauce and/or lemon wedges.

Serves two.

Marialisa Calta