Recipe #12: salmon patties
I know what you’re thinking: there’s nothing new about salmon patties. Maybe your mother, like mine in the 1970s, slapped a can of salmon together with an egg and some breadcrumbs, formed patties, fried them up, and called it a meal. And maybe your memories of them, like mine, are good. But these, I guarantee, are better! Ingredients: Oops, I forgot to include the neutral flavoured canola oil in the picture above. But you’ll need it too. Directions: Using any canned wild salmon—pink, sockeye, is there any other?—open and drain it well. I only use canned salmon that has skin and bones included for the extra health benefits. Take a fork to your well-drained salmon and make sure you really smash up the skin and bones well. Otherwise it can be a little too real, if you know what I mean. Next, add a farm fresh egg and mash it all together: Next, add the dry ingredients: quick oats, flax meal, and black sesame seeds, in the approximate proportions shown below: If in doubt, start ...