Salmon Patties with Lemon Basil Mayonnaise
Salmon Patties with Lemon Basil Mayonaise
1-15 ounce can of salmon
1 1/2 cups Ritz Crackers, finely crushed
2 eggs, beaten and well blended
1 1/2 tablespoon dried shallots, or finely minced purple onion or shallots
1/2 teaspoon minced, fresh basil or 3/4 teaspoon dried basil
1/2 teaspoon fresh lemon thyme, finely minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Lemon Basil Mayonaise
1 cup of light mayo
2 teaspoons finely grated, lemon zest
1 1/2 tablespoons fresh, lemon juice
1/4 teaspoon, freshly ground black pepper
1 tablespoon, finely julienned, fresh basil leaves or 2 teaspoons dried basil
In a bowl add: flaked and deboned salmon, crackers, eggs, shallots/onions, herbs, salt and pepper. Mix together until well blended.
Cover with cling wrap and refrigerate for at least 1 hour.
In a large non-stick skillet, over medium heat, melt 1 tablespoon of butter.
Remove salmon mixture from refrigerator, and with a large spoon scoop out salmon mixture in generous mounds.
Gently press into large patties and place in skillet. Cook for 5-7 minutes, or until under-crust is brown and golden.
Turn pattie over and cook another 5 minutes.
Remove from pan, and place on toasted buns with lettuce. Serve with Lemon Basil Mayonnaise. Enjoy!