Rate this recipe
4.4/5
(16 Votes)
Ingredients
- LEMON DILL MAYO:
- 2 cans (6 oz. each) salmon, drained well and flaked with a fork
- 1 cup cracker meal (I use bread crumbs)
- 2 eggs. beaten
- 1 rounded teaspoon Old Bay Seasoning
- 1/2 red bell pepper, seeded and chopped fine
- 15 to 20 blades of fresh chives. chopped fine
- grated zest of 1 lemon
- coarse salt and black pepper to taste
- Canola oil for frying
- 6 ounces baby greens
- 1/2 cup of mayo
- juice of one lemon
- 2 tablespoons capers, chopped
- handful of fresh dill
Details
Servings 10
Preparation
Step 1
Combine first 8 indgredients and form into 10 2" patties. Heat canola oil 1/2 " in a deep skillet over med-high heat. Fry cakes in hot oil, 5 at a time, for 3 to 5 minutes on each side or until deep golden.
Drain on paper towels.
LEMON DILL MAYO:
Combine ingredients for mayo in a small bowl. Serve cakes on a bed of greens with lemon wedges and a few spoonfuls of mayo to garnish.
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