MINI SALMON CAKES
- 2 (14.75 oz.) cans pink salmon
- ½ cup finely chopped yellow onion
- 2 tablespoons chopped fresh
- parsley
- 1 tablespoon lemon zest
- 2 teaspoons fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 large eggs, lightly beaten
- ½ cup unsalted matzo meal
- ¾ cup olive oil
Mixed baby salad greens. Drain salmon, remove skin and bones and flake. Place salmon in a large bowl. Add onion and next 5 ingredients. Stir in eggs and matzo meal. Batter will be wet. Shape salmon mixture into 14 small patties. Cook in hot oil in a large skillet over medium-high heat; 2 to 3 minutes on each side until golden brown and crispy. Drain on paper towel-lined wire rack. Serve immediately over baby salad greens with Lemon Dill Sauce.
Lemon Dill Sauce
½ cup sour cream, ½ cup mayonnaise, 2
tablespoons drained capers, 4 teaspoons chopped fresh dill, 1 ½ teaspoons fresh lemon juice, salt to taste. Place ingredients in a small blender and process until smooth. Season with salt.
Delicious!
Janice Stompro & Dr. Stompro
