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
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