Salmon Cakes

Recipe adopted from Craig French and Laura Reidt.

Salmon Cake:

• 1 lb baked salmon, slightly undercooked
• 1/4 c. mayonnaise
• 1 T sour cream
• 1 T lightly beaten egg
• 1 T Worcestershire sauce
• 1/4 T dry mustard
• 1/2 c minced celery
• 1/4 c minced green onion
• 3 T minced red bell pepper
• 3/2 t garlic
• 1/4 cup breadcrumbs
• 2 T fresh lemon juice
• 1/2 t salt
• 1/4 T freshly ground pepper
• 1 T chopped fresh parsley

Mix these ingredients. Fry them on low heat for 10 to 15 minutes. Alternatively, you can dip the cake in egg, then in breadcrumbs, and then fry. Use the following ingredients for the dip.

• 2-3 eggs beaten with 1 T water
• 3 cups breadcrumbs

Salmon cake sauce:

• 1/2 yoghurt or sour cream
• 1 T lemon juiced (about 1/2 lemon)
• 1 t soy sauce
• 2 T minces ginger
• 2 cloves garlic