Salmon Patties With Dill Sauce

Use leftover or canned salmon in this recipe. Tasty, quick and easy, economical too! Uses ingredients that we usually have on hand. We serve with buttered peas, steamed rice and a green salad.

• Ready In: 27 mins
• Serves: 4-8

Ingredients

• FOR THE PATTIES

• 16  ounces  of leftover salmon or 16  ounces canned salmon
• 2  cups  loosely packed  soft breadcrumbs
• 1⁄3 cup  finely chopped green onions or 1⁄3 cup chives or 1⁄3 cup shallot
• 1⁄4 cup milk
• 2  eggs, beaten
• 2  tablespoons  finely chopped parsley or 2  teaspoons dried parsley
• 2  tablespoons lemon juice
• 1⁄8 teaspoon  finely ground black pepper
• 1⁄4 teaspoon dill weed
• 3⁄4 cup  cracker crumb (I use Ritz crackers)
• 4  tablespoons butter or 4  tablespoons margarine

• FOR THE DILL SAUCE

• 1⁄4 cup mayonnaise
• 1⁄4 cup sour cream or 1⁄4 cup plain yogurt
• 1⁄2 teaspoon dill weed
• 1 1⁄2 teaspoons lemon juice

Directions

1. Make the dill sauce first by combining the mayonnaise, sour cream, dill weed and lemon juice in a small bowl, refrigerate until ready to serve.
2. In a large bowl flake the salmon into fine flakes, combine with soft bread crumbs, onion of choice, milk, eggs, parsley, lemon juice, pepper, and dill weed.
3. Shape into 8 patties about 3/4-inch thick (I use a hamburger patty mold).
4. Dip patties into cracker crumbs to coat.
5. Melt butter or margarine in a large skillet.
6. Pan fry patties until golden brown on both sides.
7. Serve with Dill Sauce.
8. OPTIONAL: Serve with lemon wedges to squeeze over patties.