Dill Pickle Salmon Patties
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!
2 cans of salmon, drained and mashed with the skin and bones
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
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!