2 eggs ¼ cup heavy whipping cream ¼ cup cornmeal or masa harina 2 Tbsp minced onions 2 Tbsp flour ¼ tsp baking powder ½ tsp pepper ½ tsp salt 1 tsp dried dill weed 15 oz canned salmon (canned in water), drained Oil for frying

Heat oil over medium heat in a frying pan. Gently beat all ingredients together until totally mixed. Drop large spoonfuls into the skillet and flatten them into cakes with the back of the spoon. Cook for a few minutes on each side until golden brown, adding more oil and adjusting heat if necessary.

Serve with a sprinkling of lemon juice.

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