1 can wild (not farmed-see fish safety guidelines in Diet FAQ for more info) salmo
2 eggs
3/4 cup rolled, gluten free oats or quinoa
spices- Italian seasoning, mustard powder, cayenne pepper, garlic powder, etc..
1 small onion, finely chopped
1 stalk celery, finely chopped
olive oil
Instructions
Drain some liquid from the can of salmon, but not all. Mash in a
mixing bowl. Add eggs and about 1-2 tbs olive oil, then mix
well. Stir in oats thoroughly.
Add spices of choice, then onion and celery. Thoroughly mix.
Heat olive oil in skillet around 6 (on a scale from 1-10). Add
mixture to pan as you form it into individual patties. Cook
partially covered until the side browns (but doesn't burn!), then
flip and do the same for the other side. Enjoy hot with a side of
veggies or cold on a salad.
Originally Submitted
11/26/2010
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