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2-1/2 cups cooked, flaked salmon
Mix first five ingredients in a bowl. Add egg and mix well.
Form into patties and dip into a plate containing the nuts. Press nuts gently into both sides of patties. Refrigerate for at least 30 minutes and up to 12 hours.
Fry patties in oil for about 2-1/2 minutes per side or until brown and heated through. Drain on paper towels. Serve with lime wedges.
Posted by Sandra Glazier, Z'L
Nutritional Info Per Serving: N/A
1/2 cup fresh bread crumbs
1 tbsp. Dijon mustard
1 tsp. lime zest, grated
Salt
Pepper
1 large egg, beaten
1 cup pistachio nuts, coarse ground (for coating)
3 tbsp. oil for frying