Salmon Cakes with Lemon Dill Mayo

By Addie

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
• 15-20 blades of fresh chives, chopped fine
• 1 lemon, grated zest of
• Coarse salt and black pepper to taste
• Oil for frying
• ....................................
• 1/2 cup of mayo
• 1 lemon, juice of
• 2 tablespoons capers, chopped
• 1 handful of fresh dill or
• 1/2 teaspoon dried dill

Preparation

Step 1

Combine first 8 indgredients and form into 10 2" patties. Heat oil 1/2" deep 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.