Salmon Patties

Adapted from Diana55

Salmon Cakes: (Makes 6 -8 patties)

2 6 oz-cans of salmon

2 eggs

¼ cup dry low sodium bread crumbs (I use homemade)

¼ cup NSA dry potato flakes

2 Tbs. - ¼ cup onion, finely chopped

1 - 2 cloves garlic, finely minced

½ tsp. dill or favorite spice blend (I alternate between using dill weed or a salt-free Cajun spice blend)

¼ tsp. celery seed

Enough olive oil to coat pan

Freshly ground black pepper to taste

(I also add some lemon juice and about 2 Tbs. mayo)

Dill Sauce: (or use your favorite tartar sauce/dip recipe)

½ tsp. lemon juice

2 Tbs. Dijon mustard

2 Tbs. mayonnaise

¾ tsp. dill

1½ Tbs. buttermilk, milk, or yogurt

For the patties:

Beat the eggs and set aside. Mince the garlic and the onion. Shred the salmon into a large mixing bowl. (Remove skin and bones, if present) Mix in eggs, garlic, onion, bread crumbs, potato flakes, dill/spice blend, and celery seed. Mix well. Let the mixture rest for about 10 minutes so the liquid is absorbed equally throughout. Form the mixture into 6 -8 equal sized balls. Press balls into a cake shape. The cakes will be fragile so be careful with them.

Coat a pan with olive oil. Cook the cakes for 5 minutes on each side over medium heat. Be careful when flipping them. If desired, coat the patties with flour or crumbs before frying. If using a coating, add a bit more oil to the pan.

(I have never tried frying them. Instead, I lightly coat both sides of each salmon cake with cooking spray and bake in a 375 oven for 8-10 minutes per side.)

For the dill sauce:

While the cakes are cooking, mix the Dijon mustard, mayonnaise, dill, and buttermilk/milk/yogurt to form the sauce.