Salmon Cakes with Lemon-Herb Mayonnaise

By GratefulSea

Ingredients

• SALMON CAKES
• 2 cups loosely packed crumbled cooked salmon
• 1/2 cup corn flake crumbs
• 2 green onions, chopped
• 1/4 cup celery, finely chopped
• 1/4 cup mayonnaise
• 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
• 1 dash Worcestershire sauce
• 1 large egg
• LEMON-HERB MAYONNAISE
• 3/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon prepared horseradish
• 2-1/2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
• 2 tablespoons butter

Details

Servings 6
Adapted from food.com

Preparation

Step 1

Combine first 7 ingredients (everything for the salmon cakes except the egg) in medium bowl and stir gently to blend.
Season to taste.

Mix in egg.
Shape into 6 patties, about ¾ inch thick.

Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2-1/2 tsps thyme in small bowl.
Season sauce to taste.

Melt butter in large skillet over medium-low heat.
Add salmon cakes and sauté until brown and cooked through, about 5 minutes per side.

Serve with sauce.