Regular readers of the blog know how much I love salmon patties. I'm always willing to play with ingredients and come up with new flavor variations. This may be my most perfect batch yet!
For the salmon patties:
2 cans boneless, skinless salmon, drained
2 T. self-rising flour
2 eggs, lightly beaten
1 - 2 t. lemon pepper
salt to taste
2 T. minced onion
1/4 cup vegetable oil
In a medium bowl, combine all ingredients, except vegetable oil. Shape salmon mixture into patties and place on a plate. Set aside.
Pour oil into a cast iron skillet over medium high heat. When oil shimmers, place salmon patties into skillet, a few at a time. Cook for 3 - 4 minutes on each side. Remove from skillet and drain on paper toweled line plane.
Repeat until all patties are cooked. Serve immediately with creamy lemon sauce.
Creamy Lemon Sauce
1/4 cup mayonnaise
1/4 cup sour cream
2 T. lemon juice
2 t. lemon pepper
Whisk all ingredients together in small bowl. Refrigerate until time to serve.