Salmon Patties featuring iwonorganics Protein Chips

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Cooking is a creative endeavor for me. I love to try new products and new combinations to evolve recipes.

My mother has been making salmon patties for me since I was a child. In this recipe I made a few modifications to the traditional formula my mother has used and passed down to me.

2 flax eggs
2 tbsp dill

1 bad of crushed iwonorganics protein chips (Sea Salt)
1 can salmon
oilve oil for sauteeing


  1. While the flax eggs are congealing, crush the chips drain the salmon, and remove the skin and bones
  2. Combine all ingredients and form into patties (one can of salmon makes 4-6 depending on the size you prefer)
  3. Sautee each patty for 2-4 minutes on each side then finish in an over preheated to 350 for 20 minutes

What I love about these patties is that they store well. The seem to taste better after resting.

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