SALMON PATTIES

Ingredients:

• 3 cans water-packed wild sockeye salmon (213 gm per can) drained
• 3/4 cup organic brown rice flour
• 1 celery stalk grated or finely chopped
• 3/4 cup Homemade Salad Dressing
• 3/4 cup fresh parsley finely chopped (or 1/4 cup dried parsley)

Remove salmon skins. Mix all of the ingredients together.  Grease a baking pan with olive oil.  Use your hands to form the tuna mixture into patties and place on baking pan.  Bake at 350° F for 15 minutes, then flip the patties over and cook for another 15 minutes until golden brown.

Makes 16 patties that are 2 1/2 inches in diameter.