Salmon Spinach Cakes with Herb y Mayo
Ingredients
- Salmon cakes
- 1.5 pounds canned salmon, drained and broken into small pieces (see headnote for fresh salmon substitution)
- 12 ounces frozen spinach, cooked, squeezed of as much water as possible and chopped
- 1 medium shallot, minced (about 1/4 cup)
- 1 cup panko (or regular bread crumbs)
- 2 tablespoons Old Bay Seasoning
- 3 eggs (4 if the mixture is dry)
- Salt and Pepper
- High heat oil for cooking (I use safflower)
- Herb-y Mayo
- 1/2 cup Mayo (homemade is great, but store bought is fine too)
- 1 tablespoon minced chives
- 2 tablespoons minced flat leaf parsley
- 2 teaspoons white vinegar
- healthy dash of tabasco
- Salt and Pepper
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