| | Directions |
- Mix in a large bowl the salmon, 1/2 cup panko bread crumbs, finely chopped vegetables, 1/2 cup mayonnaise, garlic, lemon zest, egg, dijon mustard, worcestershire sauce, and sea salt.
- Refrigerate for 30 minutes (optional, this step helps the patties hold together).
- Form the mixture into patties, approximately the size of a normal hamburger.
- Coat the patties in the remaining panko bread crumbs.
- Heat the lard, ghee or coconut oil in a large skillet over medium-high heat. Cook the patties for 5 minutes on each side, until they have a nice crispy crust on the outside.
- Can be served as a sandwich, on a salad, or alone. Serve with a mayonnaise, lemon, dill sauce if you like. Enjoy!
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Cook Time: 10 minutes
Servings: 4
|  | | Ingredients | | - | | 15 ounces wild salmon, canned |
| - | | 3/4 cup Italian panko bread crumbs |
| - | | 1/2 cup mayonnaise |
| - | | 1 small red bell pepper, finely chopped |
| - | | 1 small bunch of fresh parsley, finely chopped |
| - | | 1 teaspoon dijon mustard |
| - | | 1 egg |
| - | | 3 cloves crushed garlic |
| - | | 1 teaspoon lemon zest |
| - | | 1 teaspoon Worcestershire sauce |
| - | | 1/4 teaspoon sea salt |
| - | | 1/4 cup lard - ghee or coconut oil |
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