These are crisp on the outside, tender on the inside, full of flavor and easy to make. Mix everything together and form into patties in the morning and at dinner time, all you have to do is cook them for 4-5 minutes on each side, just enough time to throw together a quick green salad and steam a veggie!
Ingredients
One 15-ounce can or 2 eight-ounce cans Wild Alaskan Sockeye Salmon, or a pound of fresh wild-caught salmon, skinned and chopped small
3 large organic eggs
2 tbsp. butter, avocado oil, or extra virgin olive oil
½ onion, chopped
2 cloves of garlic, minced
1 teaspoon dijon mustard
1 teaspoon Worcestershire sauce
Several dashes of Tabasco or other hot sauce
½ cup panko breadcrumbs or gluten free crackers of your choice
2 tablespoons chopped parsley
Instructions
Drain any liquid from the can of salmon. Break it up with a fork and combine all ingredients in a large bowl. Mix well together.
Refrigerate for at least half an hour or overnight.
Form into 4 to 6 patties.
Heat 1 Tbsp. butter or oil in a large skillet over medium heat.
Cook the patties 4-5 minutes on each side.
Serve with homemade tartar sauce, lemon wedges, and a green salad.
To make tartar sauce, I use about a cup of mayonnaise, (I love Primal Kitchen brand) and add a teaspoon of dijon mustard, a clove of garlic put through a garlic press, a tablespoon of capers, and 2 dill pickle spears, or bread and butter pickles diced small. Mix it all together and serve with the salmon burgers. So yum!
Recipe by Kate Battistelli at https://katebattistelli.com/food/kitchen-princess-recipes/healthy-options/salmon-patties-2/