INGREDIENTS
15 oz. canned salmon large bones removed
2 eggs
⅓ cup shredded Parmesan cheese
½ cup breadcrumbs
1 small bell pepper finely chopped
2 tbsp. mayonnaise
2 tbsp. Dijon mustard
2 tbsp. chopped scallion salt to taste olive oil or vegetable oil for frying
INSTRUCTIONS
Place the salmon into a medium mixing bowl, and gently flake it with a fork. Add the rest of the ingredients and mix everything well.
Using a ½-cup as a measure, form small patties with your hands.
* IF FRYING: Heat oil in a large skillet over medium heat (use enough oil to generously cover the bottom of the skillet).
Fry the patties for about 5 minutes on each side, until crispy and cooked through.
IF BAKING: Just drizzle some olive oil onto a large, non-stick cookie sheet, making sure that the surface is evenly covered.
Arrange the salmon patties on the sheet and gently brush the tops with some oil. Bake at 425˚F for 15 minutes.
Flip, and bake for an additional 5-7 minutes.
