Crispy Salmon Patties

• 1 tablespoon extra-virgin olive oil
• 1 cup finely diced celery
• 1 large leek, white and light green parts only, finely diced (about 1/2 cup)
• Kosher salt and freshly ground black pepper
• 1-1/2 pounds skinless salmon fillet, cut into 1-inch cubes
• 1 large egg
• 1-1/2 tablespoons fresh lemon juice
• 1/4 teaspoon cayenne pepper (or a small sprinkle of crushed red pepper flakes)
• 1/3 cup mayonnaise
• 3 tablespoons capers - drained, rinsed, and coarsely chopped
• 2 tablespoons chopped fresh dill
• 1-1/2 cups panko (Japanese bread crumbs)

1. Start by dicing 3 stalks of celery (about 1 cup) and 1 leek. Make sure to rinse the leek well, to get rid of sand!
2. Sautee this over medium-low heat in a skillet, stirring occasionally until soft and opaque. Let it cool, while you get the salmon mixture ready.
3. In a food processor, combine ~1.5 pounds of raw salmon fillet (skin removed), the juice of 1 lemon, 1 teaspoon cayenne pepper, 1 teaspoon of kosher salt, and 1/4 teaspoon black pepper. Pulse this until combined to a paste, and transfer the salmon paste to a large bowl.
4. Add 1/3 cup of mayonnaise, 3 tablespoons of diced capers, 2 tablespoons of chopped fresh dill, and 1/3 cup of panko bread crumbs to the bowl and stir with a spatula to combine.
5. Add in the sauteed leeks and celery, and form the mixture into 8 patties, coat them with another 3/4 of the panko bread crumbs, and lay them in a oiled baking pan.
6. Bake the patties at 425* on convection for 20 minutes, 10 on each side. If you're baking in a regular oven, increase the temperature by 25* to 450*.

extravirgin olive oil, celery, only, kosher salt, salmon fillet, egg, lemon juice, cayenne pepper, mayonnaise, capers, dill, bread crumbs

Taken from food52.com/recipes/26189-crispy-salmon-patties (may not work)