Foodie Post: Salmon Cake Recipe with Dipping Sauce

It's been a while since I have made salmon cakes. My mom used to make them when I was small and I learned how to make them from her. I have been getting a hankering for some of the foods from my childhood that disappeared as I got older due to my super picky eating tenancies. I didn't have a lot of fancy ingredients so I used what I had on hand for the salmon cakes as well as the dipping sauce. I have heard tale that if you make salmon cakes you have to remove the tiny little white bones before mixing but that's just folklore. I kept the bones in and I had no problems. They are soft and will mash up just fine, plus they have added nutrients. As far as the dip go I searched up recipes and they were talking about dill sauce, Grey Poupon and other fancy things I didn't have so I used what was already in the kitchen and it came out great. It's hard to impress me with food, even when I make it myself, but this was a great dinner and I am going to pass along the recipes. Cheap, filling, simple and tasty!

Salmon Cakes

Ingredients:
1 14.5 ounce can salmon (comes in 16.5 ounce cans as well)
1 large egg (2 eggs if you get the 16.5 ounce can)
1/2 cup diced onion
1/2 cup flour (add 2 tablespoon extra flour if you get the 16.5 ounce can)
salt to taste
pepper to taste
shortening to fry (about 1/4 cup should do it)

Directions:
1. Preheat the frying pan on medium. Add shortening to the pan and allow to get hot. Get out a plate and get it ready with paper towel.
2. Open and drain the can of salmon, dump the salmon into a mixing bowl. Add the egg, diced onion, black pepper and salt to the mixture and combine thoroughly. Mix in the flour until it's all incorporated.
3. Make about 4-5 (6 to 7 for bigger can of salmon) small salmon cakes and add to the preheated pan (make sure the pan is hot enough, the shortening might be smoking just a bit).
4. Fry the cakes for 5 minutes on one side then flip and cook for 5 minutes on the other side, making sure you don't overcook/burn the cakes; use your best judgment on the browning process.
5. Once the cakes are done transfer from the pan to the prepared plate with the paper towel and allow them to rest and drain off the residual oil while you make the dip.

Bastardized Mustard Dip

Ingredients:
2 tablespoons mayonnaise
2 tablespoons mustard
1 teaspoon black pepper
1 teaspoon garlic powder

Directions:
Combine all the ingredients in a mini bowl