Mmmmm we have had such a yummy weekend!! LOL These Salmon Cakes where sooooo good! We had one left over this morning, and I thought I might save for my Mother-in-law for her lunch today....but I looked at that lonely Salmon Cake in my fridge this morning..it was quietly whispering..."eat me..eat me", and I just couldn't say No!!

Serves 4

2 tablespoons corn oil for frying

1/4 cup minced shallots

2 teaspoons minced garlic

1 1/2 teaspoons ground coriander

1 pound salmon fillet, poached and cut into small dice

3/4 cup mayonnaise

1 1/2 teaspoons chopped fresh cilantro

1 1/2 teaspoons chopped fresh tarragon

1 1/2 teaspoons of chopped fresh parsley

Old Bay Seasoning to taste

2 teaspoons of fresh lemon juice

Salt and freshly ground black pepper to taste

1/2 cup of fresh bread crumbs

3 eggs

1/4 cup milk

4 cups cornflakes, lightly crushed

3/4 cup pistachio nuts, toasted and coarsely ground

Flour for dredging

Cucumber-Yogurt Ranch Dressing

    In a small sauté pan over medium heat, heat the two tablespoons oil and sauté the shallots and garlic until translucent. Add the coriander and sauté until aromatic. Transfer the shallot mixture to a plate or shallow dish and let cool completely.

    In a medium bowl, combine the salmon, mayonnaise, fresh herbs, Old Bay, and lemon juice, salt, and pepper. Gradually add just enough bread crumbs to make the mixture adhere well. Scoop the mixture into 1/4 cup portions and shape them into cakes.

    In a shallow bowl, whisk the eggs and milk together. In a second bowl, stir the cornflakes and pistachio nuts together.

    Dredge the patties in flour and shake of the excess. Dip each patty into the egg mixture, then the cornflake mixture. Place the patties on a baking sheet.

    In a large cast-iron skillet over medium heat, heat about 1/4 inch of the oil until the surface shimmers. Fry the cakes in batches until they are evenly browned on both sides. Drain on paper towels and keep warm in a low oven until all of the cakes are cooked. Serve at once with the dressing.

(They taste even better the next morning for breakfast!! LOL