Ingredients
3 teaspoons
olive oil 1
onion (finely chopped) 2
celery stalks (finely chopped) 1⁄4 cup
parsley (finely chopped) 15 ounces
can of salmon (drained; or 1 1/2 cups cooked salmon) 15 ounces
cans of white beans (drained) 2
eggs (lightly beaten) 1 1⁄2 teaspoon
Dijon mustard 1⁄2 teaspoon
black pepper 1
lemom (cut in wedges)Yields:
Instructions
Preheat oven to 450 and grease baking sheet. Heat oil in large skillet over medium-high heat. Add onion and celery and cook, stirring, until softened, about 3 minutes. Stir in parsley and remove from heat. Place beans in a large bowl and mash into a smooth consistency. Add salmon (including canned bones and skin) and mash in with the beans. Add eggs and mustard and mix well. Add onion mixture and pepper and mix well.
Shape the mixture into 8 patties, about 2 ½ inches wide and place on cookie sheet. Bake until firm and slightly browned, about 20 minutes (watch to check for burning and may need to turn down oven temperature) Serve with Creamy Dill Sauce and lemon wedges. (Recipe #745)