Clark and I had Salmon & Rice last night and we had leftovers of the Salmon Fillet. I’ve never had this happen before, and I didn’t know what to do with the leftovers. After Googling a bit, I came up with a Recipe… which I OF COURSE spazzed it up with my own touch. 
It turned out REALLY yummy!
Salmon Patties a’la Becky
1 (14.75 ounce) can salmon / 14 oz of leftover cooked Salmon*
2 tablespoons Canola Oil/ Olive Oil
1 small onion, finely chopped
2/3 cup crushed wheat toast
2 eggs, beaten
2/8 cup (or not quite 1/4 cup) chopped fresh parsley
1 teaspoon dry mustard
1/3 cup potato flakes
A few dashes of Garlic
A few dashes of Lemon Pepper
A few dashes of basil
| 1. | Flake the Salmon meat. Dribble the Oil in a large skillet over medium- high heat. Add onion, and cook until tender. |
| 2. | In a medium bowl, combine the onions with the 1/3 of the crushed wheat toast, eggs, parsley, potato flakes, mustard and salmon. Mix until well blended, then shape into six patties. Coat patties in remaining toast crumbs. |
| 3. | Dribble oil in a large skillet over medium heat. Cook patties until browned, then carefully turn and brown on the other side. |
REALLY tasty! I ate mine with a LITTLE bit of tartar sauce. Good stuff! Makes 5 servings.
*Wild Salmon is best. Less Mercury than farmed.
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