Dill Pickle Salmon Patties

Dill Pickle Salmon Patties

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We make salmon patties all the time for a quick week night supper.  Canned salmon is a great way to get omega 3 fatty acids and is a great source of natural protein by mashing up the bones and skin!  Seriously it took me a while to get to this point but I just quickly dump it in a bowl and mash it up quickly before I get a good look at all the bones and stuff.  It’s a nutritional power house, honest!

The dill pickles give it a lovely salty and dill flavour with a nice crunch is each bite!  Those two weather go together so well. Make up a quick side of grains and a hot vegetable or a crisp salad!

Ingredients:

2 cans of salmon, drained and mashed with the skin and bones

1 egg

2 tbsp light mayonnaise

1/4 cup wheat free oats or gf bread crumbs

1 tbsp dried or fresh dill

1/4 cup dill pickles, minced

2 tbsp pickle juice, optional

Dash of garlic powder, onion powder, and fresh ground black pepper

Olive oil

Directions:

1. Drain salmon, mash in a bowl. Add the rest of the ingredients.  Mix together until well combined.

2. Heat a frying pan with a bit of olive oil. Using a small ice cream scoop, spoons or your hands divide mixture into about a dozen patties.

3. Fry on pan until browned on both sides!

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