Salmon Cakes

1 can (7 1/2oz) salmon, drained, skin and large bones removed
1 cup pureed or mashed potatoes
1/4 cup finely chopped green onion
1/4 cup finely diced red bell pepper
3 tbsp. chopped fresh dill
3 tbsp. milk
salt and freshly ground black pepper
1 egg, beaten
vegetable cooking spray
4 servings
In a medium bowl, combine salmon, potatoes, green onion, red pepper, dill and milk.
Season to taste with salt and pepper.
Gently stir in egg.
Form mixture into four 3/4" thick cakes.
Cover and refrigerate for at least 30 minutes or overnight to let flavor develop.
Heat a large nonstick skillet over medium heat.
Spray with vegetable cooking spray.
Add fish cakes and cook for about 2 minutes per side, or until browned on both sides and hot in center.