2 tbsp mayonnaise
½ tsp dry mustard
½ tsp salt
Pepper to taste
1 can salmon
5 saltine crackers finely crushed or ¼ cup of breadcrumbs
3 tbsp olive oil or canola oil
Tartar sauce or ketchup (optional for serving)
2 1/2 cup rice, cooked according to package directions
1 (15 ounce) can green beans or fresh, cooked until hot
In a large bowl, whisk together egg, mayonnaise, mustard, salt, and pepper. Use a fork to gently stir in salmon, cracker crumbs, and parsley.
Form the salmon mixture into 4 large patties about ½-inch to ¾ inch thick. Wrap the patties in waxed paper and refrigerate for at least 1 hour (or up to 24 hours). This helps the patties stay together better, although it’s OK if you choose to cook them right away.
You can also freeze the salmon patties before frying or baking. Then thaw in the refrigerator overnight. Then bake or fry as directed below.
Heat oil in a large skillet over medium-high heat. Fry the patties until golden brown on both sides. Cook about 5 minutes per side.
Preheat oven to 375 degrees. Place the patties on baking sheet that has been sprayed with cooking spray. Bake the patties for about 20 minutes, flipping them over halfway through.
Serve with tartar sauce or ketchup with 2/3 cup rice and ½ cup green beans on the side.
Nutritional information: Total carbohydrates: 33g per serving