Ingredients

The following ingredients have 4 Servings
  • 6 tablespoons (90 ml) water
  • 2 tablespoons golden flaxseed meal
  • 18 oz Wild Pink Salmon ((about 3 cans), well drained (see notes))
  • ½ cup Panko crumbs ((see notes for substitute) )
  • 1/2 cup fresh parsley (,chopped)
  • 1 shallot (,finely chopped)
  • 1 green onion (,sliced)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon dill weed
  • ¼ teaspoon black pepper
  • 2 tablespoons (30 ml) lemon or lime juice
  • 2 tablespoons olive oil

Instruction

  • Add flaxseed meal and water to a small bowl and stir. Let rest for 5 minutes to thicken.
  • Flake the salmon apart in a medium bowl. Add panko bread crumbs, parsley, shallot, green onion, salt, garlic powder, dill, black pepper, lime juice, and the flaxseed mixture. Mix until well incorporated.
  • Form into 6 patties. I use a ½ cup measuring cup to portion the mixture and to make sure all the patties are the same size.
  • Heat olive oil over medium heat in a nonstick skillet. Fry the patties for 4- 5 minutes on each side until golden brown and crispy.
  • Serve with cilantro lime cauliflower rice, if desired