Salmon Patties With Dill Sauce - cooking recipe

Ingredients

FOR THE PATTIES
16 ounces of leftover salmon or 16 ounces canned salmon
2 cups loosely packed soft breadcrumbs
1/3 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

Preparation

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.
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.
Shape into 8 patties about 3/4-inch thick (I use a hamburger patty mold).
Dip patties into cracker crumbs to coat.
Melt butter or margarine in a large skillet.
Pan fry patties until golden brown on both sides.
Serve with Dill Sauce.
OPTIONAL: Serve with lemon wedges to squeeze over patties.