Prep and cook time: 1¼ hours Makes 4 patties
4 ounces cooked salmon
6 rice or gluten-free crackers
½ onion, minced
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon avocado oil
dash of black pepper
dash of coriander
Break salmon into small pieces with fork. Place rice crackers in a zip-lock bag and, with a rolling pin, crush rice crackers into crumbs. In a large bowl, combine salmon, crackers, onion, garlic, lemon juice, salt, pepper, and coriander. Make 4 patties and refrigerate for 1 hour. In a skillet, heat oil on high heat. Fry each side for 3-4 minutes.
Notes: Serve with brown rice and lemon slices.
