| 9 | 18 | 267 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 8 min | 3 |
| 2 can | Salmon, chum (keta), canned, drained solids with bone, unsalted |
| 1 medium | Egg |
| 1/4 cup | White onion (finely chopped) |
| 3 tbsp | Flaxseed meal (ground) |
| 1 tbsp | Extra virgin olive oil |
| 1 tsp | Himalayan sea salt |
| 1 tsp | Black pepper |
| 4 sprig(s) | Dill, fresh |
| 1 whole lemon(s) | Lemon juice |
Drain and reserve liquid from salmon. Mix egg, onion, flax, salt, pepper, and salmon together.
Form patties. If mixture is too dry, add reserved liquid from salmon. If mixture is too wet, add more ground flax.
In a medium skillet, heat olive oil. Place patties in pan. Brown on each side, turning gently. About 4 minutes per side. Drain on paper towels and serve with dill and lemon.
| Meat Alternative | 0.4 |
| Vegetables | 0.2 |
