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1
Whisk together the ingredients for the mayonnaise, and taste. Note that I used a wasabi sauce, not the tube. Wasabi from a tube might be stronger, so use less. Put in a small jug, cover and keep in fridge.
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2
Crush the salmon in a roomy bowl, then add all the ingredients, EXCEPT keep out 1/4 cup cornflake crumbs, and don't add the eggs yet. Mix ingredients lightly while you add them.
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3
Add the eggs, and fold the mixture over and over until very well mixed. You can make this mixture ahead of time and keep in the fridge -- it helps to develop the flavour.
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4
If possible, use a nonstick pan for frying -- saves so much battle with possible sticking! Heat the pan over high heat, add a film of oil, and heat that well.
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5
Form patties about the size of your palm, and lightly pat on some of the 1/4 cup cup crumbs you kept out.
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6
Fry in batches over medium heat until one side is deep golden brown, then flip over. You will need more oil as you fry them.
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7
I got 10 patties from this recipe. A serving might be 2 or 3, while a small kid will only have 1, so number of servings are up to you to decide!
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8
Serve hot, with the cold prepared mayonnaise. With a filling, healthy salad this is a dinner.
