By Matthew Kadey, MSc, RD.
This recipe is from my favourite Alive magazine; I have made these patties so many times. It is fast, easy and delicious!
2 – 5.6 oz (160 g) cans sockeye salmon
1/2 cup (125 mL) rolled oats
1 large egg
1/2 red bell pepper, finely diced
1 shallot, finely diced
2 tsp (10 mL) curry powder
Juice of 1/2 lemon
Ground black pepper, to taste
1 Tbsp (15 mL) extra-virgin olive oil
In large bowl, flake canned salmon with a fork. Mix in oats, egg, red pepper, shallot, curry powder, lemon juice, and black pepper. Form into 4 equal-sized patties.
Heat olive oil over medium heat in skillet and cook salmon patties for 3 minutes or until lightly browned. Flip carefully to avoid breaking patties apart, and cook for an additional 3 minutes.