Crunchy Spicy Salmon Cakes with Dill and Cucumber Sauce
- 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)
In a medium sized chilled bowl, add slightly beaten eggs, finely chopped water chestnuts, Old Bay Seafood seasoning, red pepper flakes, cayenne pepper, salt, pepper, and salmon. Carefully combine all ingredients and form mixture into medium size cakes. Do not over work.
Place 2/3 Panko crumbs into a shallow dish; dip salmon cakes into crumbs, turning to coat all sides. In a large skillet, heat 2 tablespoons oil over medium heat. Add half the salmon cakes; cook for 5-6 minutes or until golden brown, turning once. Drain on paper towels; keep warm. Add additional peanut oil and repeat with remaining salmon cakes. Serve with dill, cucumber sauce.
Mix mayonnaise, sour cream, dill, cucumber and lemon pepper. Chill until ready to plate. Place a small amount of sauce on each plate. Place two salmon cakes on top of sauce. Garnish with lemon and fresh dill. Serve immediately.Sauce and salmon cakes can be made a day ahead of time.