Ingredients
6 oz wild salmon, (1 can) drained
1 tbsp dijon mustard
2 tbsp mayonnaise
1 garlic clove, minced
2 tbsp red onion, minced
½ small green pepper, diced
¼ tsp dill
⅛ tsp cayenne pepper
salt and pepper, to taste
2 tbsp almond flour
½ cup panko breadcrumbs
extra virgin olive oil, for pan frying
Preparation
Combine all ingredients except olive oil in a medium bowl and mash together. Form into small patties and refrigerate for 15 minutes.
Pour panko breadcrumbs onto a small plate and coat patties on all sides.
Heat a pan to medium-high and drizzle enough olive oil to almost coat the pan. Pan-fry the patties on the pan for about 2 minutes per side until golden.
Transfer to a paper towel to drain excess oil and repeat with remaining patties adding olive oil as needed. Serve immediately by itself or on top of salad.
