Carefully remove bones and skin from canned salmon.
Combine 1 1/2 c of breadcrumbs with eggs, scallons, carrots, cheese, dill, lemon juice and pepper.
Mix well. add salmon, mix with hands, breaking salmon into pieces. Shape into 4-5 inch patties, 1/2-3/4 inch thick.
Dredge cakes in remaining breadcrumbs, patting so they adhere. In a frying pan, melt butter in oil, over medium heat.
Cook salmon cakes 3 minutes on each side, until golden brown.
Serve hot or room temperature.
These are great (made smaller) for appetizers, with a zesty dipping sauce. They don't last long, so
get them when they first hit the table!
If making more than 1 batch at a time, clean pan, and use fresh oil and butter for each batch so they don't
get that burnt look from the remaing crumbs left frying in the pan between batches.
ENJOY!
