4 ounces cooked salmon
6 rice crackers
1/2 onion, minced
2 cloves minced garlic
1 tablespoon fresh lemon juice
Dash of black pepper
Dash of coriander 1 tablespoon olive oil
 
Break salmon into small pieces with fork. Place rice crackers in a zip-lock bag and with a rolling pin make rice crackers into crumbs. In a large bowl combine salmon, crackers, onion, garlic, lemon juice, salt, pepper and coriander. Make 4 patties and refrigerate for 1 hour. In a skillet, heat olive oil on high heat. Fry both sides of each patty for 3-4 minutes.
Notes: Serve with brown rice and lemon slices.