Salmon Cakes with a Lemon Dill Aioli Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients
14 ¾ oz. can Deming’s red sockeye salmon
2 c Prepared Idahoan instant mashed potatoes
2T unsalted butter room temp.
¼ c bread crumbs
1 egg slightly beaten
½ yellow onion very finely chopped
1T dried minced onion with 1T water
¼ t salt ¼ t white pepper
¼ t celery salt
¼ t garlic powder
2 t lemon juice
1 c panko bread crumbs
1 egg beaten with 3 T water
Crisco Oil
Dill Sauce
1 c mayonaise
¼ c Sour Cream
1 T lemon juice
1 t dried dill
¼ t garlic powder
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Directions: |
Directions:Directions
Remove skin and bones from salmon. Flake and place in a bowl. Cook potatoes according to package directions and chill. Add potatoes and butter to salmon. Mix well. Combine dry seasoning, add with the rest of the ingredients to salmon.except for panko bread crumbs and egg. Divide into 8 cakes. Dip in the egg using a brush to spread evenly then dredge in Panko. Place on a cookie sheet and refrigerate for ½ hr. or overnight. Place veg oil in pan on medium heat.Fry until golden brown on both sides.
Good hot or cold. Serve with Dill Sauce.
* As an appetizer use a 2” ice cream scoop to make smaller patties. |
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Number Of
Servings: |
Number Of
Servings:8 |
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