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Hal's “Salmon Fritter/Burger Things" - in honor of dad :-)
1 can (14.75 oz) Pink salmon
1/2 oz. cream cheese (softened)
1 T onion - finely minced
And the old stand-by: pork rinds :-)
1 T Liquid Smoke (or whatever your taste buds can stand)
Couple of shakes of Old Bay seasoning.
Drain and mush the salmon with a fork (and pick through it for bones, if you're like me!) Scramble the egg in a bowl. Add the salmon and cream cheese to the egg. Squish up enough pork rinds to stiffen the mixture to something approximating hamburger texture (I used about 6 mid-size rinds). Heat approximately 2-4 T oil in skillet. Grab a handful of salmon stuff and form into a patty. Fry till golden brown. Yummmmm! The pork rinds help it keep its shape while the cream cheese keeps it pretty moist.
Yield: 4 Salmon Fritter/Burger things. Breakdown for each:
Fat: 22 g
Protein: 14 g