Sockeye Salmon and Avocado Patties

Canned salmon makes these patties a cinch to make. Serve them as  simple patties with salad and veggies or pop them in a bun topped with the avocado cream for an awesome salmon burger! 

Ingredients:
15 oz/426g canned sockeye salmon (that's 2 - 7.5 oz/213g cans)
1/2 cup cooked potatoes (previously boiled or baked)
1/4 cup ripe mashed avocado
1 egg
1/4 cup finely chopped fresh parsley
1-2 tsp fresh minced garlic
1/4 cup bread crumbs
1/2 tsp Old Bay seasoning
1/2 tsp salt
1/4 tsp pepper
1 tbsp mayonnaise
1 tbsp dijon mustard
juice and zest from 1/2 a lemon

Avocado Cream:
2 tbsps mashed ripe avocado
1 tbsp mayonnaise
1 tsp lemon juice
1 tsp relish
couple drops hot sauce (optional)

Drain the salmon then remove the backbone. But crush the small bones in when you flake the salmon as they are rich in calcium. Keep the skin too as it's high in omega-3 fatty acids...you know, good-for-you fats!

Add the potato, avocado, egg, parsley, garlic, bread crumbs, Old Bay, salt, pepper, mayo, dijon and lemon juice and zest to the flaked salmon. Combine well but a few small pieces of potato or avocado add interest and texture.

I used a large ice cream scoop and a 1/2 cup measure to form patties.

Place the patties on a parchment lined baking sheet and chill in the fridge 2 hours. Then brush with a little oil, I used avocado oil, and bake at 425°F for 20 minutes carefully flipping them after 15 minutes.

While the patties bake prepare the avocado cream. Very simply...just mix everything together and chill for a bright condiment to any fish but a really nice accompaniment to these salmon patties.

Makes 6 awesome patties!

These patties can also be frozen. Just put the frozen patties on a lined baking sheet and bake in a 350°F oven for about 30 minutes, flipping them over after 15 minutes.