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Made with canned salmon, these patties are delicious hot or cold. They have a little zip to them so they may appeal more to adults, but they’re not too spicy for kids to enjoy as well. With all the interesting ingredients, the younger generation will enjoy helping to make them too. Serve with or without tartar sauce.
2 slices whole wheat bread
1 cup pretzels
1 teaspoon Italian seasoning
1 teaspoon salt-free seasoning blend
shake of pepper
2 eggs
1 can salmon (14 and 3/4 oz / 420 grams), drained with skin removed (leave in bones)
1 very small onion, finely chopped
1/3 light green pepper, finely chopped
1 tablespoon jalapeno pepper, finely chopped
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic, or to taste
2–3 tablespoons oil
Place whole wheat bread, pretzels, and all seasonings in a food processor with the knife attachment. Process until mixture resembles fine crumbs.
In a bowl, combine the eggs, salmon, onion, green pepper, jalapeno, garlic, and half a cup of the crumb mixture. Shape into 12 regular-size patties or 24 mini patties. Coat with remaining crumb mixture.
In a large nonstick frying pan, over medium flame, cook patties in oil for four to five minutes on each side or until lightly browned.
Photography: Daniel Lailah Styling: Michal Leibowitz
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