Spicy Salmon Patties

2 slices whole wheat bread

1 cup pretzels

1 tsp Italian seasoning

1 tsp salt-free seasoning blend

shake of pepper

2 eggs

1 can salmon (14 3/4 oz / 420 grams), drained with skin removed (leave bones)

1 very small onion, finely chopped

1/3 light green pepper, finely chopped

1 Tbsp jalapeno pepper, finely chopped

2 cloves garlic, minced, or to taste

2–3 Tbsp oil

Place whole wheat bread, pretzels, and all seasonings in a food processor with the knife attachment. Process until mixture resembles fine crumbs. In a bowl, combine the eggs, salmon, onion, green pepper, jalapeno, garlic, and ½ cup of the crumb mixture. Shape into 12 regular-size patties or 24 mini patties. Coat with remaining crumb mixture.

In a large nonstick frying pan, over medium flame, cook patties in oil for 4–5 minutes on each side or until lightly browned.

Note: You can blend the onion, green pepper, and jalapeno if you want a smoother patty. Also you can omit the jalapeno or even add more depending on how hot you like it. If you can’t find a fresh pepper, you can substitute canned hot peppers. Wear gloves when cutting hot peppers to protect your hands and don’t touch your face!

FYI

-Italian seasoning is a blend of marjoram, thyme, rosemary, savory, sage, oregano, and basil. It adds great flavor. If unavailable, add 1 tsp total of whichever of the above spices that you have.

-Salt-free seasoning (there are varieties) is usually a blend of as many as 16 different spices without salt. Try to use one with a more robust flavor. If unavailable, use spices of your choice.

This recipe originally appeared in Mishpacha Magazine.