-
1
Lemon Herb Sauce:.
-
2
Mix all ingredients in small bowl; season to taste with ground black pepper.
-
3
Cover with plastic wrap and chill until flavors blend, at least 30 minutes.
-
4
Salmon Patties:.
-
5
Locate and remove any pin bones from salmon flesh,.
-
6
Using sharp knife, cut flesh off skin, then discard skin.
-
7
Chop salmon into 1/4- to 1/3-inch pieces and mix with chopped bread, cheese, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl.
-
8
Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties.
-
9
Place patties in freezer until surface moisture has evaporated, about 15 minutes.
-
10
Meanwhile, spread flour in pie plate or shallow baking dish.
-
11
Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish.
-
12
Spread bread crumbs in a third dish.
-
13
Dip chilled salmon patties in flour to cover; shake off excess.
-
14
Transfer to beaten egg; turn to coat; let excess drip off.
-
15
Transfer to bread crumbs; shake pan to coat patties completely.
-
16
Return breaded patties to baking sheet.
-
17
Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes.
-
18
Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer.
-
19
Transfer cakes to plate lined with paper towels to absorb excess oil on surface, and then serve immediately, with Lemon Herb Dipping Sauce.
