Spicy Salmon Patties w/ Sriracha Aioli

Patties
28 oz Pink Salmon (2 cans)
2 large Eggs
2 tbsp Flax Seed Meal (ground flax)
4 tbsp Light Mayonnaise
3 tbsp Lemon juice
0.25 cup Cilantro - fresh
1 pepper Jalapeno Pepper, deseeded
.25 cup Parmesan Cheese, grated
1tsp Olive Oil
1 tsp Salt
.5 tsp Pepper, black

Sriracha Aioli
.75 cup Light Mayonnaise
2 clove Garlic, minced
2 tbsp Lemon juice
.5 tsp Salt
.5 tsp Pepper, black
2 tbsp Sriracha Hot Sauce (Rooster sauce)
Dash of Cayenne Pepper (Ground)

Patties 1. In a large strainer, in the sink over a large bowl, add the 2 cans of salmon and let them drain while you prepare the following ingredients. 2. In a large mixing bowl, add the mayo, lemon juice, salt and pepper and whisk till combined. Then add cilantro and jalapeno pepper to the mixture. 3. Add the salmon, beaten eggs, Flax Seed Meal and Parmesan Cheese, and mix gently until ingredients just hold together. 4. In a large nonstick skillet, heat the olive oil on high for about a minute, then turn it down to medium high. 5. Working in batches, using a packed one-third cup measure of tuna mixture per cake, cook cakes until golden brown and crisp on the outside, about 3 minutes per side. You may need to add a tablespoon of oil to the pan between batches. Serve hot, or warm over a simple arugula or kale salad. Sriracha Aioli 1. Whisk together all the ingredients in a bowl. Cover and refrigerate for at least 30 minutes before serving. Serving Size: 16 Patties

Number of Servings: 8

Recipe submitted by SparkPeople user NICODARKELF.