Salmon cakes

1 1/2 pounds store bought cooked salmon, skinned and chilled
3 cups panko (Japenese bread crumbs)
6 scallions, green and white parts chopped separately
2 small ribs celery, finely chopped
1/4 chopped flat leaf parsley
2/3 cup plus 1/2 cup mayonnaise
salt and black pepper
1/4 teaspoon cayenne pepper
4 large eggs, beaten
6 Tablespoons extra virgin olive oil
1 Tablespoons white wine vinegar

Flake the salmon into a large voice. Using a fork, mix in 1/2 cup panko, the scallion whites, the celery, the parsley, 2/3 cup mayonnaise, 1/2 teaspoon salt, a pinch of black pepper, and the cayenne. Refrigerate for 30 minutes.

Form the mixture into 8 patties about 1 inch thick. In a bowl, mix the remaining  2 1/2 cups panko with 1 teaspoon salt, Coat the patties with the panko, then the eggs, then the panko again.

In a heavy skillet, heat half of the olive oil over medium heat. Add four salmon patties and cook until golden, about 3 minutes per side. Drain on paper towels. Repeat with the remaining oil and patties.

Combine the remaining 1/2 cup mayonnaise, the vinegar, and 1/2 cup scallion greens, season with salt and pepper. Serve 2 cakes per person alongside the side.