Salmon Sausage Patties

Ingredients:

2 14.75 oz. cans salmon or equivalent of fresh salmon
3 eggs
1 1/2 - 2 tsp. sage
1 - 1 1/2 tsp each:

• sea salt or smoked sea salt
• thyme
• fennel seed
• red pepper flakes
• smoked paprika
• onion powder
• garlic powder
• black pepper

Optional: finely chopped onion, garlic, and/or bell pepper

(As always, these amounts are mere recommendations. Feel free to experiment with the level of seasoning).

As-salaam alaikum.

These versatile patties can be made into "breakfast" type patties or into burgers. The spices can be changed to mimic sausage, traditional croquettes, or burgers. It is always best for health's sake to use fresh fish, but canned works well in a pinch or if you need to rotate items in your pantry. These are soft-baked which is much easier to digest than fried versions. They contain no breadcrumbs, therefore they remain moist and juicy. There is never a need to destroy food value by frying a salmon patty.

HTETL Book 1, chapter 2, pg. 8: "Do not eat fried or hard baked foods, if you can avoid them. When it comes to meats, no fried chicken or steaks, nothing fried. Fried foods are hard on your digestive system and will cut short your life."

Directions:

1. Preheat oven to 350 degrees F.
2. Clean the salmon, getting rid of skin, large bones, and squeezing out excess moisture.
3. In a medium-sized  bowl, flake the salmon, add spices, and mix well.
4. Add eggs and mix.
5. Form into patties.
6. Bake on a cookie sheet until done (firm and heated throughout). The cooking time will depend on the size of the patties, but will usually take 30-40 minutes. Flip after 15-20 minutes of baking. To make cleanup easier and presentation neater, line the cookie sheet with parchment paper.