Dilled Salmon Cakes w/ Champagne Caper Vinaigrette

If you like crab cakes, you must try these salmon cakes.  They are delicious with a nice, simple salad.

1.5 cups leftover baked salmon, or 1 (14.75 ounce) can salmon, drained and flaked

3 eggs, beaten

1/4 cup Italian seasoned dry bread crumbs

1/4 cup dry potato flakes

1 small, minced finely, or processed in food processor

4 green onions, finely chopped

1 clove garlic, minced

1 teaspoon dried dill weed

1/2 teaspoon Bon Appetit seasoning (or celery salt)

salt and pepper to taste

2 tablespoons olive oil
Brianna's Champagne Caper Vinaigrette (to taste)

DIRECTIONS:

In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, Bon Appetit, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.               

Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.   Serve with crusty bread, fresh mozzarella, and a nice simple salad - we did lettuce and tomatoes, topped with Brianna's Champagne Caper Vinaigrette.  Yum!