Made with canned salmon, these patties are delicious hot or cold. They have a little zip to them so they may appeal more to adults, but they’re not too spicy for kids to enjoy as well. With all the interesting ingredients, the younger generation will enjoy helping to make them too. Serve with or without tartar sauce.
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.
Charl