Salmon Fishcakes

My Mom made these patties when we had left-over salmon for dinner. They are delicious served on a toasted English muffin but on Passover, we ate them with mustard mayonnaise.

Ingredients 

700g salmon steaks poached and crushed
240 mls mayonnaise
2 lemons – (squeezed)
2 tablespoons of Dijon mustard
32g finely chopped spring onions
2 tablespoons garlic powder
2 large eggs (beaten)
200g breadcrumbs, or almond flour for a wheat free substitute (Matzo meal is the traditional Jewish ingredient here)
60 mls olive oil
1 tablespoon chopped fresh dill
1 tablespoon finely chopped capers
salt and pepper to taste 

Recipe 

Combine the salmon, half of the of mayonnaise, lemon juice, scallions, garlic powder, dill 

Add the beaten eggs and mix well. Add the breadcrumbs/almond flour/matzo meal and mix well 

Shape the mixture into 8 fishcakes 

Heat the oil in a saute pan and cook the fishcakes for 3 minutes on each side until golden brown 

Combine the remainder of the mayonnaise with the capers. Serve fishcakes drizzled with this as a caper sauce