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Ingredients

• Salmon Cakes:
• 2 eggs, slightly beaten
• 1/2 8-oz. can water chestnuts, finely minced
• 3 Tbs. Old Bay Seafood seasoning
• 2 tsp. red pepper flakes
• 1 Tbs. cayenne pepper
• 1 tsp. kosher salt
• 2 tsp. black pepper
• 1 16-oz. can salmon, drained and flaked
• 3/4 C. Panko crumbs
• 1/4 C. peanut oil
• Dill Cucumber Sauce:
• 1 C. sour cream
• 1/4 C. dill, reserve 1 tsp. dill for garnish
• 1/4 C. cucumber, peeled, seeded and diced
• 2 Tbs. lemon pepper
• lemon wedges (optional for garnish)

Description

When I Created This Recipe For Recipe4Living I Wanted To Develop Something That Could Be Made Ahead, Prepared Fast And Frozen For Another Great Meal. I Like Making The Salmon Cakes And The Sauce The Day Before. I Also Freeze Any Of The Leftover Salmon Cak

Recipe4Living