Lemon Dill Salmon Patties

Since I was assigned to make fish the first time we met yet couldn't attend I decided to bring an extra meal to the January meeting.

Lemon Dill Salmon Patties
4 (14 3/4 ounce) cans salmon, drained
4 eggs
1 cup cracker crumb or dry breadcrumbs
1/2 cup oatmeal
2 teaspoons dill weed or 2 tablespoon minced fresh dill
4 tablespoons lemon juice
1/4 cup mayo (I use Lemonaise)
1 TB of Dijon mustard
1 TB Seafood seasoning- I love the one Frontier makes
1/2-1 cup milk
salt and pepper
olive oil or butter, to grease pan

Mash the salmon with a fork. Add the remaining ingredients, except for the olive oil or butter, and mix well. Let rest 5 minutes. Add additional crumbs or milk if necessary to make a moist patty that holds together well.Heat a little olive oil or butter in a skillet over medium to medium-high heat and cook patties until the first side is nicely browned. Turn and cook other side to a nice brown.

Tip -- do not turn too soon or the patty may fall apart. Plan to turn only once. I did not cook the ones I froze- I simply thaw them slightly in the fridge and brown in skillet.

I like to make a dipping sauce using Lemonaise and dill. So yummy!

Salmon Cakes

1-can skinless, boneless wild salmon
1/4 c fine chopped onion
1/4 c mayo
1 T fresh squeezed lemon juice
1/2 t garlic powder
dash cayenne pepper
1/4 c chopped red bell pepper
1 med egg, beaten
1 c crushed cracker crumbs --*Edited to add: For the carb conscious, I have changed the recipe a bit. I figured out that nut meal (fine ground nuts) works great here instead of cracker crumbs. I have used hazelnut and almond meals and really liked them both. You have to be patient while the patties are cooking, as they are bit more delicate. I use a cookie scoop to put them on the griddle, and don't flatten them until after I have turned them once. Then let the brown on the second side and turn them one last time to brown the first side the rest of the way.
1/4 t seasoned salt

Mix it all up, form into 1/4 c. sized patties, and fry in a greased pan over medium high heat, until browned on both sides. Great served with a sour cream dipping sauce.