Salmon/Tuna Patties With Dill Sauce

• 1 12 tablespoons carrots, finely grated
• 12 teaspoon salt
• 14 teaspoon black pepper
• 12 teaspoon dried parsley flakes
• 1 salmon fillet, precooked without bones
• 1 tuna fillet, precooked without bones
• 2 eggs, well beaten
• 1 12 tablespoons red bell peppers, minced
• 1 12 tablespoons celery, minced
• 1 tablespoon onion, minced
• 2 tablespoons olive oil
• 12 cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon fresh dill weed, chopped

1. Flake the salmon and tuna fillets and mix together.
2. Add the finely grated carrot, salt, pepper, parsley, eggs, red bell pepper, celery, and onion to the fish.
3. Blend well set aside.
4. In a small bowl blend the sour cream, mayonnaise, dill weed and refrigerate while cooking the patties.
5. Put the olive oil in a heated skillet over medium heat.
6. Using a large ice cream scoop, place mounds of fish mixture into the pan.
7. Using the back of the ice cream scoop gently flatten down the mounds to form patties about 1/2 inch thick.
8. Cook patty for 4-5 minutes before gently flipping to the other side.
9. When you flip the patty it should be golden brown.
10. HINT***If you only flip the patties once they will hold nicely together since the egg will help to hold the ingredients together when cooking on the first side.
11. Top each patty with a dollop of dill sauce and enjoy!

carrots, salt, black pepper, parsley flakes, salmon fillet, fillet, eggs, red bell peppers, celery, onion, olive oil, sour cream, mayonnaise, dill

Taken from www.food.com/recipe/salmon-tuna-patties-with-dill-sauce-388831 (may not work)