Ingredients

1 can of salmon, or leftover salmon

1/4 – 1/2C Mayonaise

1Tbsp Dijon Mustard

1/2C Seasoned Bread crumbs

1 Egg

1Tbsp Old Bay Spice

1tsp Dill weed

1tsp Worcestershire Sauce

Garlic Salt & Onion powder to taste

Pepper to taste

Splash to 1/4C White Wine (optional) or Havey’s Bristol Cream (optional) Be careful not to make it runny, add bread crumbs if need be

2Tbsp of Avocado or Olive Oil to cook patties

Capers

1 Box of Rice a Roni Wild Rice

Caper Sauce

1/2C Mayonaise

1/2C Sour Cream

1Tbsp Worcestershire

1tsp Old Bay Seasoning

1Tpsn Capers-add just a pinch of the brine

Mix well, refrigerate until needed

Directions

Prepare rice per box instructions

Next beat the egg and add all other ingredients. Mix well and form into patties

Refrigerate patties for 30 minutes

Heat oil over medium-high heat then add the patties, be careful to not overcrowd. Cook for approximately 5-8 minutes on each side, depending on how thick your patties are.

Drain on a wire rack on a cookie sheet covered with a paper towel

Serve with wild rice and Caper sauce yummy!!!

Enjoy!