Salmon Spinach Cakes with Herb y Mayo

Ingredients

• Salmon cakes
• 1.5 pounds canned salmon, drained and broken into small pieces (see headnote for fresh salmon substitution)
• 12 ounces frozen spinach, cooked, squeezed of as much water as possible and chopped
• 1 medium shallot, minced (about 1/4 cup)
• 1 cup panko (or regular bread crumbs)
• 2 tablespoons Old Bay Seasoning
• 3 eggs (4 if the mixture is dry)
• Salt and Pepper
• High heat oil for cooking (I use safflower)
• Herb-y Mayo
• 1/2 cup Mayo (homemade is great, but store bought is fine too)
• 1 tablespoon minced chives
• 2 tablespoons minced flat leaf parsley
• 2 teaspoons white vinegar
• healthy dash of tabasco
• Salt and Pepper

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