1 can (14 3/4-oz) flaked salmon
1 cup crushed Triscut Thin Crisps Chile Pepper Flavor
1 large egg
1 tsp dried onion flakes
1/2 tsp garlic powder
1 tbsp canola oil
Pour about a third of the juices from the salmon; pour remaining juices and salmon into a medium mixing bowl and flake with a fork. Stir in the egg, mixing well.
Add the Triscut crumbs, onion flakes, and garlic powder to the salmon/egg mixture; mix together well. Shape the mixture into 4 large or 6 small patties.
Heat the oil in a large nonstick skillet over medium heat. Add the salmon patties to the hot skillet and cook 4 to 5 minutes per side until cooked through and browned.
1 large egg
1 tsp dried onion flakes
1/2 tsp garlic powder
1 tbsp canola oil
Pour about a third of the juices from the salmon; pour remaining juices and salmon into a medium mixing bowl and flake with a fork. Stir in the egg, mixing well.
Add the Triscut crumbs, onion flakes, and garlic powder to the salmon/egg mixture; mix together well. Shape the mixture into 4 large or 6 small patties.
Heat the oil in a large nonstick skillet over medium heat. Add the salmon patties to the hot skillet and cook 4 to 5 minutes per side until cooked through and browned.
Note: If you like more spice, add 1/4 teaspoon chili powder.
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