Salmon Cakes with Dill Sauce

Salmon Cakes

Recipe from the book Carrot Cake Murder by Joanne Fluke

 Ingredients:

• 7 or 8 oz can salmon (can also use tuna or chicken)
• 2 slices bread, crusts removed
• 1 beaten egg
• 1 teaspoon Worcestershire sauce (can also use hot sauce or lemon juice)
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• 2 Tablespoons butter

Directions:

1. Drain can salmon and put in small mixing bowl.  Flake it with a fork.
2. Tear bread into small pieces and add to salmon.
3. Add egg and mix it all up with a fork.
4. Mix in the Worcestershire sauce (or hot sauce of lemon juice), dry mustard, salt, and onion powder
5. Stir it all up until it resembles a thick batter with lumps.
6. Form into 3 balls and then flatten like a hamburger patty about 1/2 inch thick.
7. Let them sit for a minute or two to firm up. 
8. Melt butter in frying pan over medium heat. (I cooked mine on a griddle sprayed with Pam.)
9. Place patties in pan and fry about 2 minutes on each side. 
10. Drain patties on a paper towel.

Serve with Dill Sauce
Mix 2 Tablespoons heavy cream and 1/2 cup mayonnaise till smooth and then mix in 1 teaspoon dill weed.
Cover with plastic wrap and put in refrigerator for at least 4 hours.

I doubled the recipe and made 6 cakes.

Ken thought they were okay but he's not that crazy about sea food anyway.  Me on the other hand thought they were very good and I loved the Dill Sauce.  

Happy Eating 🍴