Title: Salmon Cakes with Lemon-Herb Mayonnaise
Categories: Frugal Entree Make
Yield: 6 Servings

		For salmon cakes:
2	c	Salmon; canned or cooked
		;, loosely packed
1/2	c	Cornflake crumbs
2		Scallions; chopped
1/4	c	Celery; finely chopped
1/4	c	Mayonnaise
2	tb	Thyme; fresh, chopped
		Or
2	ts	Thyme; dried
1	ds	Worcestershire sauce
1		Egg; large
		For lemon-herb mayonnaise:
3/4	c	Mayonnaise
1	tb	Prepared horseradish
2 1/2	tb	Thyme; fresh, chopped
		Or
1	ts	Thyme; dried
		Salmon patties:; (up to cook)
2	tb	Butter; (1/4 stick)

Combine first 7 ingredients in medium bowl and stir gently to blend. Season with salt and pepper. Mix in egg.

Shape salmon mixture into 6 patties, about 3/4 inch thick. Arrange on plate.

Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2-1/2 teaspoons

thyme in small bowl. Season sauce to taste with salt and pepper.

(Salmon cakes and sauce can be prepared 1 day ahead. Wrap separately and

refrigerate. )

Melt butter in heavy large skillet over medium-low heat. Add salmon cakes and saute until brown and cooked through, about 5 minutes per side. Transfer to platter.

Serve with sauce.

Recipe by Bev Michaels of Norcross, Georgia Published in Bon Appetit, October 1994

NOTES : If you don't have fresh salmon, canned salmon is a perfectly fine stand-in. Posted to MM-Recipes Digest V4 #6

Recipe by: Bon Appetit, October 1994

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