Salmon Patties (Pan-Fried with Pretzels)

Don't use thin pretzels in this recipe - they'll make the cakes too salty.

3 oz large hard pretzels, such as Pennsylvania Dutch
½ cup mayonnaise
1 large egg, lightly beaten
¼ cup fresh dill, chopped, plus more for sprinkling
¼ cup scallions, chopped (from 3 or 4)
2 lemons, 1 zested
1 (14 oz) can wild salmon, drained
2 Tbsp. vegetable oil

To Serve:
lemon wedges

Break pretzels into pieces; pulse in a food processor until finely ground. (You should have ½ cup.)

In a medium bowl, combine mayonnaise, egg, dill, scallions and lemon zest. Fold in ground pretzels and salmon until just combined.

Cover and refrigerate until firm, about 30 minutes. Using a ¼ cup measure, form mixture into 8 patties, each about ½” thick.

Heat a large skillet over medium-high. Add 1 Tbsp. oil. Cook 4 cakes, flipping once, until golden brown and crisp, about 3 minutes a side. Repeat with remaining oil and cakes. Sprinkle with dill and serve, with lemon wedges.