November 30, 2012
2 slices whole wheat bread
1 cup pretzels
1 tsp Italian seasoning
1 tsp salt-free seasoning blend
shake of pepper
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!
-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.