Fresh Salmon Cakes

• 1 lb skinless salmon fillet, cut into 1/2 inch chunks
• 34 cup crumbled Ritz cracker
• 14 cup heavy cream
• 14 cup finely chopped red onion
• 1 tablespoon minced fresh dill
• 1 tablespoon Dijon mustard
• 1 large egg
• 1 clove garlic, minced
• 12 teaspoon Tabasco sauce
• 14 teaspoon salt
• 12 cup flour
• 2 tablespoons extra virgin olive oil
• lemon wedge (to garnish)

1. Preheat the oven to 350.
2. Combine the salmon, cracker crumbs, cream, onion, dill, mustard, egg, garlic, Tabasco sauce and salt in a medium bowl.
3. Gently form into 4 patties, using 1/2 cup of the salmon mixture for each.
4. Spread the flour on a plate and lightly coat each patty, shaking off excess.
5. Heat the oil in a 12-inch nonstick skillet over medium heat, until hot but not smoking.
6. Add the salmon patties and cook, turning once, 10 minutes, or until golden brown.
7. Transfer the patties to a baking sheet and bake 10 minutes.
8. Garnish with lemon wedges.
9. Serve on a bun with lettuce or tomato slices, if desired.

salmon fillet, cracker, heavy cream, red onion, dill, mustard, egg, clove garlic, tabasco sauce, salt, flour, extra virgin olive oil, lemon

Taken from www.food.com/recipe/fresh-salmon-cakes-74165 (may not work)