2 - Eggs (beaten)
1 C. - Milk
2 Tbs. - Lemon Juice
3 C. - Coarsely Crushed Garlic Club Crackers
2 Tsp. - Onion (minced)
2 Tsp. - Garlic (chopped)
½ Tsp. - Dill Weed
¼ Tsp. - Salt
¼ Tsp. - Pepper
2 Cans - Salmon (14 ¾ oz) Drained, Bones & Skin Removed
3 ½ Oz. - Box Panko Crumbs
Kicked Up Tarter:
¼ C. - Tarter Sauce
1 ½ Tbs. - Dijonnaise
1/8 Tsp. - Cayenne
In a large bowl beat the eggs, milk, lemon juice, onion, garlic, salt, pepper, dill weed and crackers. Add the salmon and mix well. Shape into 12 3-in cakes and coat with the panko crumbs. Place onto a well greased baking sheet and bake at 350 degrees for 30-40 minutes . Once done baking, cook in a deep fryer at 350 degrees for about 30 seconds per side or until golden and crispy. While the cakes are cooking and draining on paper towel mix your sauce ingredients together. Serve your salmon cakes with a dollop of the kicked up sauce.