Salmon Cakes with Lemon Dill Mayonnaise

By Talk2usoon

from Rachael Ray's "Comfort Foods" book

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.