I used the basic recipe and went from there with suggestions from reviewers. I used 2 pouches of Pillar Point pink salmon--14 Ounces total. I also added another egg, used 2 TB. lemon juice, some chopped red onion, chopped red and yellow mini peppers, some dill in a tube, sprinkling of cayenne, smoked sweet paprika, Tbs. of Dijon and 1/2 C. seasoned breadcrumbs. I used a nonstick griddle pan with just a bit of spray. Turned out great- Incidentally for those who think that those bones in the can are bad--they are not--they have been through the canning process and are totally edible and good source of calcium.
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I used the basic recipe and went from there with suggestions from reviewers. I used 2 pouches...