Yield: 7 6-oz. patties
1 1/2 lbs cooked or leftover salmon fillet, flaked
1 1/2 c. mashed Yukon gold potatoes
1 c. plain bread crumbs
1/2 c. onion, finely diced
1/2 c. celery, diced
1/4 c. green onion, diced
1 T. Dijon mustard
1 T. fresh thyme
3 eggs (can use egg whites or egg substitute instead)
seasoned bread crumbs for dusting
olive oil spray
Preheat oven to 400ºF.
Mix potatoes with Dijon, thyme, celery, onion. Fold in salmon and bread crumbs. Season with salt and pepper. Scoop mounds using 1/2 cup measure. Chill in refrigerator. Dust both sides with bread crumbs. Place onto sheet tray. Spray with olive oil then bake at 400ºF for 15 minutes.