One of the simplest staples you can make. They’re freaking delicious and easy. Slightly modified from the “back of can” recipe. In a medium pyrex bowl, combine:
1 can salmon
2 large eggs
1 chopped shallot OR 1/4 cup chopped green onions
Minced Garlic (to taste)
1 TBSP Dijon Mustard
2 TSP Lime Juice
1 TSP black pepper
1 TSP white pepper
Binder (flour, potato flakes, corn meal, almond meal–your call)
Now, I’m nondescript when it comes to the binder–it depends on what you have in your pantry, and how thick you want your patties. Mix all the wet ingredients and spices thoroughly, then add enough binder until you have a tacky, sticky mixture that bears up under its own weight.
Then grab a handful of this deliciousness and slap it on a well-oiled pan at medium-high heat. Flip when golden brown on the bottom. Repeat. Serves 4.
