Salmon Cakes with Lemon Mayo

For The cakes:
1 salmon fillet (the one I used weighed 0.610kg)
1/2 cup BBQ sauce
1 garlic clove, chopped
Juice of 1/2 lemon
1 egg 
1 tsp mustard powder
1/2 tsp salt
1/2 tsp pepper
3/4 cup bread crumbs
1 Tbs Parmesan cheese
olive oil for frying 

Lemon wedges and rosemary sprigs (for garnish)

For the Lemon Mayo:
2/3 cup light mayonnaise
1 1/2 tsp lemon zest
1/2 tsp lemon juice  
1/2 tsp fresh thyme
1/2 tsp fresh oregono
salt and peper to tsate  

Preheat oven to 250F

For the salmon cakes: mix all of the ingredients in a food processor until smooth. Using your hands, form into small cakes about thee inches across, and one-inch thick. Heat a heavy bottom skillet, and cover the bottom of the pan with oil. Fry the cakes in batches until both sides are nicely browned, and transfer onto a cookie sheet. Put cakes into the oven until they are cooked through.*

For the mayo: mix all ingredients together in a small bowl. Adjust seasonings to your taste.

Plate salmon cake, with mayo, lemon wedges, and rosemary sprigs.

makes 10-12 cakes 

*To see if salmon is fully cooked, insert a knife into the middle of a cake. Touch the non sharp bit the knife to the inside of your wrist. If the knife is warm, the salmon is cooked.