Salmon and Potato Cakes

Ingredients

3 cups prepared RC Creamy Cucumber and Dill Dressing
1 bunch chopped scallions
1½ lbs. poached salmon, flaked
1 package Potato Pancake Mix
¾ tsp. Lemongrass Flavor

Instructions

(yields 144-2 inch pancakes)

Prepare the Potato Pancake Mix per package instructions. Add the Lemongrass Flavor, salmon, scallions and ground pepper. Carefully place spoonfuls of batter into a frying pan containing 1/8 inch of hot shortening or oil and fry, turning once, until both sides are brown. Serve warm, or at room temperature, topped with a teaspoon of RC Creamy Cucumber and Dill Dressing.