This is an adapted recipe from Canadian Living. It’s quick and easy, and can be served on a bun or by itself.
1 tbsp chopped fresh cilantro
1/2 an onion, minced
1 cup crushed whole wheat soda crackers
1 tbsp fresh ginger, grated
5 tbsp tandoori sauce
1/4 tsp cayenne pepper
2 cans wild red sockeye salmon, drained & flaked
1 tbsp olive oil
Combine all ingredients and mix well. Shape into eight 1/2 inch thick patties. In heated skillet, add oil and cook salmon patties until golden brown, approximately 4 minutes on each side.
Tip: Nicely paired with Raita, which is easily made by combining 1/2 cup plain yoghurt (I used non-fat greek yogurt), 1/4 of a cucumber, shredded, and a bit of chopped cilantro.
–Recipe by Christina