Wednesday, October 26, 2011
1/3 cup mayonnaise
2 cans (6 oz. each) boneless, skinless chunk-style salmon, drained
1 Tbs. fresh lemon juice, seeds removed
1 cup shredded Mozzarella cheese
1/4 cup fresh green onion, chopped (all of the white and some of the green part of the stalk)
3/4 cup cold water
In a large bowl, combine all of the ingredients, adding the water last, and mix well with a spoon. Cover bowl and refrigerate for 10 minutes to allow the stuffing to soften some.
Heat a large non-stick skillet or griddle to medium heat, and spray with nonstick cooking spray. Shape 1/3 cupfuls of the stuffing mixture into patties. Add to skillet (may have to do in batches if not enough room).
Cook 3 minutes on each side, or until golden brown. Serve hot.
Makes 10-12 patties