Salmon Patties with Dill Sauce

from Buen Provencho, Rio Dulce!, a cruiser's cookbook with proceeds going to the Ak'Tenamit Project in the Rio Dulce.  This recipe was contributed by Elaine Wilson & Chuck Conklin from sailing vessel Manana.

Salmon Patties

• 15 oz. can Pink Salmon, drained
• 1 large egg, lightly beaten
• 1/3 cup saltine crackers or bread crumbs
• 1/4 cup finely chopped onions
• 1/4 cup finely chopped celery
• 1/3 tsp. baking powder
• White Worcestershire sauce - optional
• Cooking spray or oil

Dill Sauce

• 1/2 cup mayo
• 1 tbls. lemon juice
• 1/2 tsp. dried dill weed
• 1/4 tsp. white pepper
• 1/4 tsp. hot sauce

Drain salmon, reserving liquid.  Remove and discard skin and bones.  Flake salmon with a fork.  Combine salmon, egg, crackers, onion, celery, baking powder, and Worcestershire Sauce to taste.  Add 1 - 2 tablespoons reserved liquid, stirring until mixture sticks together.  Shape into 6 patties.  Set aside.

Coat a large nonstick skillet with cooking spray.  Add salmon patties and cook over medium heat about 4 minutes on each side or until lightly browned.

For the sauce, combine all ingredients.  Serve with patties.