Pan-Fried Salmon Cakes

from The New Best Recipe:

1.25 lbs salmon fillets (skin removed)
1 slice good white sandwich bread, crusts removed and chopped very fine
2 T mayo
1/4 c grated onion
2 T chopped parsley
.75 t salt
1.5 T lemon juice
.5 c flour
2 eggs
.5 c veggie oil
1.5 t water
.75 c Panko

Remove all bones and skin of fish. Chop into 1/4 inch pieces. Add to salmon, bread, mayo, onion, parsley, salt, and lemon juice. Scoop a 1/4 cup portions from bowl and form into patties. Place patties on parchment paper covered baking sheet and place into freezer for 15 min. Remove from freezer, dredge in flour, coat in beaten eggs (add 1 t oil and water to egg), and cover in Panko. Fry in oil until brown on both sides, about 2 min per side.

Serve with lemon or chipolte dipping sauce below:

.25 c mayo
.25 c sour cream
2 t minced chipotle with adobo sauce
1 small garlic clove, minced
2 t cilantro, minced
1 t lime juice