Ingredients
1 pound Wild-caught Salmon, Cooked
¾ cup Ian's Gluten-free Panko
2 Organic Large Brown Eggs
1 medium Onion, Diced
1 Mini–Sweet Pepper, Diced
2 cloves Garlic, Diced
3 Tbs Organic Mayonnaise
1-2 Tbs Olive Oil
1 Tbs Parsley, Dried or Fresh
1 Tsp Worcestershire Sauce or Coconut Aminos
Himalayan, Celtic, or Real Salt and Black Pepper to taste
Directions
1. Flake or shred cooked salmon into small pieces in a medium-sized bowl and add parsley, salt, and pepper to taste.
2. Chop or dice the onion, sweet pepper, garlic, and pan-fry in olive oil until golden brown for about 5 to 10 minutes and add to flaked salmon and mix.
3. Mix in whisked eggs, mayonnaise, and Worcestershire sauce.
4. Then add panko, combine, and form into eight palm-sized patties.
5. Pan fry in olive oil until golden brown for about 4 to 5 minutes on each side.
6. Serve on a bed of greens with aioli or sauce of your choice.