Thursday, February 26, 2009

Pork Rind Salmon Patties

I was surprised that TJ liked these so much, but was relieved because they’re so easy. Try it with stewed squash and onions one night!

1 pouch Chicken of the Sea boneless, skinless pink salmon (get the pouch, not the can)
½ bag original flavor pork rinds
½ bag hot pork rinds
1 egg
1 tsp. dill
¾ c. mayonnaise

In a food processor, chop pork rinds until they resemble coarse breadcrumbs. In a bowl, mix all the ingredients to combine well. Shape into patties 2-2.5 inches wide and place on a nonstick baking sheet. Bake at 400 for about 20 minutes, until you start smelling fish in the air and the patties are slightly browned on top. They won’t be as crispy as fried salmon patties unless you make the patties really thin, but they’re just as good. Squeeze some fresh lemon juice over the top – yummy!


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