Salmon Patties With Lemon-Caper Cream

• 1 (14 ounce) can pink salmon (remove skin, bone, and flake)
• 1 large egg, lightly beaten
• 13 cup cornmeal
• 12 cup buttermilk
• 2 tablespoons flour
• 14 teaspoon garlic salt
• 34 cup sour cream
• 2 tablespoons capers, drained
• 4 tablespoons mayonnaise
• 12 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1 pinch salt
• 14 teaspoon black pepper
• 14 cup vegetable oil

1. Lemon-Caper Cream Sauce: Stir together sour cream, capers, mayonaise, lemon zest, lemon juice.
2. Season with salt and pepper to taste.
3. Store in air-tight container in fridge for up to 2-weeks.
4. Salmon Patties:Place salmon in medium mixing bowl, stir in egg, cornmeal, buttermilk, flour, and garlic salt.
5. Batter will be quite wet.
6. Drop large tablespoon of salmon mixture into hot oil in large skillet over medium-high heat, and slightly flatten with a fork/spoon.
7. Fry in batches for 2-3 minutes on eat side, or until golden brown.
8. Drain on paper towels.
9. Keep warm in 200 degree oven.
10. Serve salmon patties with lemon-caper cream sauce.

pink salmon, egg, cornmeal, buttermilk, flour, garlic, sour cream, capers, mayonnaise, lemon zest, lemon juice, salt, black pepper, vegetable oil

Taken from www.food.com/recipe/salmon-patties-with-lemon-caper-cream-388612 (may not work)