Salmon Patties with Lemon-Dill Aioli and Cucumber Salad

Ingredients

• about 420 g Canned salmon (skinless, boneless)
• 1/2 cup Panko breadcrumbs
• 1 Egg
• 1/4 cup Mayonnaise (egg-free)
• 1 tsp Dijon mustard
• 1 tbsp Lemon juice
• 2 tbsp Fresh dill
• 2 tbsp Olive oil
• 1 Cucumber
• 1/4 Red onion
• 2 tbsp White wine vinegar
• 1 tsp Sugar
• to taste Salt and pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine canned salmon, panko breadcrumbs, egg, 2 tablespoons mayonnaise, Dijon mustard, 1/2 tablespoon lemon juice, and 1 tablespoon chopped dill. Season with salt and pepper. Mix well.
2. 2Form the mixture into 4 patties.
3. 3Heat olive oil in a skillet over medium heat. Cook patties for 5-7 minutes per side, or until golden brown and cooked through.
4. 4While patties are cooking, prepare the cucumber salad. Thinly slice cucumber and red onion. In a bowl, whisk together white wine vinegar, sugar, salt, and pepper. Add cucumber and red onion and toss to combine.
5. 5To make the lemon-dill aioli, combine remaining mayonnaise, remaining lemon juice, and remaining dill in a small bowl. Stir to combine.
6. 6Serve salmon patties with lemon-dill aioli and cucumber salad.

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