- 1 14-ounce can wild caught salmon (skinless and boneless)
- 1/2 cup bread crumbs (Italian bread crumbs will work too)
- 1 egg loosely scrambled
- 3 tablespoons minced onion
- 2 - 3 tablespoons feta cheese
- 1/2 teaspoon oregano
- Juice of half of lemon
- To taste: sea salt and cracked black pepper
- 1 - 2 tablespoons grapeseed oil
Loosely scramble egg in medium size mixing bowl. Discard liquid from salmon and place salmon into mixing bowl with egg. Break up big salmon pieces with fork until flaky and add remaining ingredients, except oil. Heat large skillet over medium-high heat, add on 1 tablespoon of oil to skillet. Measure out 1/3 cup of salmon mixture and press between your palms to make each slider-sized patty. Skillet is ready when you sprinkle in a few water droplets and they sizzle. Place 4 patties into skillet and cook for 3 - 4 minutes until golden brown, then flip and cook 3 more minutes. Place cooked patties onto a plate and cook the remaining patties. Before serving, squeeze a little fresh lemon juice on top of patties.
Yields: About 8 slider-sized patties
Tasty Tidbits: An updated version of an old family recipe. Great with a side of steamed veggies, served over a bed of baby spinach, or with couscous. Grapeseed oil is very healthy and cooks better at a higher heat than olive oil. Wild caught fish is healthier than farm-raised fish because wild caught fish get a lot of exercise swimming in the wild. Farm-raised fish are stuck in small ponds and don't get to move around much, so sad.