Moosewood Dressed-Up Salmon Cakes With Herbed Mayonnaise - cooking recipe

Ingredients

2 1/2 cups potatoes
1 cup onion
1 cup carrot
1 1/2 lbs salmon, skinned and cut into 1-inch pieces
1 egg
1 tablespoon prepared mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh herb (tarragon, thyme, or marjoram, or a mixture)
1 garlic clove
1 teaspoon salt
1 teaspoon ground black pepper
1 1 cup dry breadcrumbs or 1 cup fine dry breadcrumb
olive oil (for frying)
6 fresh lemon wedges
herbed mayonnaise
2 tablespoons chopped fresh tarragon or 2 tablespoons fresh dill
2 tablespoons chopped fresh chives
1 cup prepared mayonnaise
1 tablespoon fresh lemon juice or 1 tablespoon lime juice

Preparation

Chop potatoes, onions, and carrots.
Place in a large covered saucepan with water to cover.
Bring to a boil; then lower the heat and simmer for about 10 minutes, until the vegetables are tender.
Place the fish on top of the vegetables, return to a simmer, and cook for about 2 minutes, until the fish flakes easily with a fork.
Drain in a colander.
In a large bowl, mash the drained vegetables and fish with a potato masher until thoroughly mixed.
Add the egg, mayonnaise, mustard, fresh lemon juice, herbs, chopped garlic, salt, pepper and 1/4 cup of the cracker meal or breadcrumbs. Mix thoroughly.
In a skillet or frying pan, heat about 1/4 inch of oil until it sizzles. (Less oil is needed in a nonstick frying pan.)
With the cracker meal or bread crumbs handy and working over a large plate, pat and shape the fish mixture into six cakes.
As you finish each one, sprinkle both sides with cracker meal and carefully place it in the pan.
Fry the cakes for about 4 minutes on the first side, until golden brown and crisped.
Then flip the cakes and cook for 2 or 3 minutes on the other side.
Drain on paper towels to absorb some of the oil.
Serve with lemon wedges, or combine all of the Herbed Mayonnaise ingredients to offer, if you wish.