Sunday, February 11, 2024

This Week in Food Bank Cuisine

 Canned salmon seems to be a food program staple, along with eggs...this week we also got some brioche buns...salad and bread crumbs are from our usual grocery shopping.




1 can Salmon, drained
1/2 cup or so of bread crumbs
Two eggs
Teaspoon lemon pepper seasoning
Teaspoon dill


Combine ingredients in a bowl
Mix until well combined and ingredients will hold a patty shape (sometimes I need a third egg if the eggs are small)
Use an ice cream scoop or similar size, scoop salmon mix and form into a patty shape.
Cool in a frying pan with a bit of oil.
I use my cast iron pan, which seems to crisp them up nicely, about two minutes per side on medium heat. 
Don't make the patties too thick or they stay soggy in the middle.


Served here on a brioche bun with salad that has been prepared according to the package directions.  
A perfect weeknight meal that takes about a half an hour to prepare.  I find the packages salads make a good substitute for coleslaw, this one has lemon poppyseed dressing so it was a perfect match.

Sometimes I dice red onions very fine and add those to the Patty's.  I also got a bag of lentils so I might give lentil burgers a try next time.  

No comments:

Post a Comment