Salmon Cakes

Ingredients

• 1/3 cupmayoAmount1/3 cupIngredientmayo
• 1/3 cupsour creamAmount1/3 cupIngredientsour cream
• 1 tsplemon juiceAmount1 tspIngredientlemon juice
• 1 tspchopped dillAmount1 tspIngredientchopped dill
• SaltIngredientSalt and pepper, to taste
• 10 ozcooked salmonAmount10 ozIngredientcooked salmon, broken into large chunks, broken into large chunks
• 2eggsAmount2Ingredienteggs, beaten, beaten
• 1/2 cupbread crumbs or 10 saltine crackersAmount1/2 cupIngredientbread crumbs or 10 saltine crackers, crumbed, crumbed
• 4green onionsAmount4Ingredientgreen onions, sliced, light green and whites only, sliced, light green and whites only
• 2 cloves garlicAmount2Ingredientcloves garlic, minced, minced
• 1 tspDijon mustardAmount1 tspIngredientDijon mustard
• SaltIngredientSalt and pepper and pepper
• 2 tspoil
• Fresh dillAmount1 tspIngredientchopped dill, optional
• ParsleyIngredientParsley, optional, optional

Instructions

1. 1

   In a small bowl, combine mayo, sour cream, lemon juiceAmount1 tspIngredientlemon juice, dill, and salt. Stir and refrigerate for 20 minutes.

2. 2

   In a small bowl, combine salmon, eggs, bread/cracker crumbs, onions, garlicAmount2Ingredientcloves garlic, minced, Dijon, salt, and pepper. Stir with a fork until salmon is broken up and mixture begins to form a dough. Divide the mixture evenly into 4 balls.

3. 3

   In a large non-stick skillet over medium heat, add oil. Form salmonAmount10 ozIngredientcooked salmon, broken into large chunks balls into a disk and place in skillet. Cook 3-4 minutes per side or until cooked through. Serve as a patty or on a bun for a salmon burger