Salmon Cakes with Lemony Aioli
A wonderful dinner or hearty lunch, these salmon cakes are satisfying served with a fresh green salad.
Servings: 8 servings
Ingredients
Salmon Cakes
- Vegetable Oil for frying
- 3 6oz Canned Salmon, drained
- 2 cups Fine Breadcrumbs
- 2 Eggs, beaten
- 2 Spring Onions, chopped
- 1 tablespoon Seafood Seasoning (like Old Bay brand)
- 3 tablespoons Fresh Parsley, finely shopped
- 1 Lemon, zested and juiced
- 1 teaspoon Tabasco sauce
Lemon Aioli
- 1/2 cup Mayonnaise
- 2 cloves Garlic, minced
- 2 teaspoons lemon juice
Instructions
Salmon Cakes
- Warm a heavy skillet over medium heat with a layer of vegetable oil.
- Meanwhile, flake salmon into a bowl. Mix in the rest of the ingredients.
- Form patties roughly one inch thick.
- Fry in hot oil 3-4 minutes on each side until golden. Drain on paper towel.
- Serve with fresh salad and lemon wedges.
Lemony Aioli
- Blend garlic and lemon into mayonnaise and serve on top of salmon cakes.