Jessica's Joyful Kitchen

Prep Time: 20 minutes Cook Time: 10–20 minutes Chill Time: 1 hour Total Time: About 1 hour 40 minutes Servings: 14 cakes Category: Main Dish Notes After Making — Ingredients Salmon Cakes 2 tablespoons bacon grease, oil, or butter ½ onion, diced, or ¼ cup green onion, finely sliced (do not sauté) ½ bell pepper, diced Salt and pepper, to taste 1Tablespoon Old Bay seasoning 2 (14.75 oz/418g each) cans salmon, tuna, or crab, drained and flaked 2 large eggs ¼ cup (60g) mayonnaise 1 tablespoon Dijon mustard ¼ cup + 2 tablespoons (about 45g) Italian-style breadcrumbs or panko ½ cup (about 50g) panko breadcrumbs, for coating Tartar Sauce ⅝ cup (150g) mayonnaise 1¼ tablespoons Dijon mustard 2½ tablespoons (about 40g) sweet relish 1 tablespoon (15g) lemon juice or white vinegar 3 dashes hot sauce Instructions Heat 2 tablespoons of bacon grease, oil, or butter in a skillet over medium heat. Add the diced onion and bell pepper and season with salt and pepper. Sauté for 8–10...

4 vine ripened tomatoes, sliced into fourths  1 yellow bell pepper, sliced  1/2 red onion, sliced Salt and pepper, to taste 1-2 tbsp olive oil 2 ripe avocados  1 tsp chipotle chili powder  2 tbsp lime juice 1 can black beans, drained and rinsed, optional  Roast tomatoes, bell pepper, and onion with salt and pepper and olive oil at 450° for 20 to 30 minutes. Cool slightly, add chipotle, lime juice and avocado; process in the food processor until smooth. Stir in black beans, if desired. Serve room temp or cold with plantain chips, tortilla chips or naan.