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
- While the flax eggs are congealing, crush the chips drain the salmon, and remove the skin and bones
- Combine all ingredients and form into patties (one can of salmon makes 4-6 depending on the size you prefer)
- 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.