Salmon Cakes with Lemon-Herb Mayonnaise

• 2 cups salmon fillets cooked
• 1/2 cup cornflake crumbs
• 2 each scallions, spring or green onions
• 1/4 cup celery chopped
• 1/4 cup mayonnaise
• 2 tablespoons thyme chopped
• 1 dash worcestershire sauce
• 1 each eggs
• 3/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon horseradish prepared
• 2 1/2 teaspoons thyme chopped

1. Combine salmon, cornflake crumbs, green onions, celery, 1/4 cup mayonnaise, thyme, and Worcestershire sauce in medium bowl and stir gently to blend.
2. Season with salt and pepper.
3. Mix in egg.
4. Shape salmon mixture into 6 patties, about 3/4 inch-thick.
5. Arrange on plate.
6. Combine 3/4 cup mayonnaise, lemon juice, horseradish, and thyme in small bowl.
7. Season sauce with salt and pepper.
8. Wrap separately and refrigerate.
9. Melt butter in heavy large skillet over medium-low heat.
10. Add salmon cakes and saute until brown and cooked through, about 5 minutes per side.
11. Transfer to platter.
12. Serve with sauce.

salmon, cornflake crumbs, scallions, celery, mayonnaise, thyme, worcestershire sauce, eggs, mayonnaise, lemon juice, horseradish, thyme

Taken from recipeland.com/recipe/v/salmon-cakes-lemon-herb-mayonna-43474 (may not work)