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Author Notes: Salmon cake, parmesan cheese and oregano flavor, with Avocado Tartar Sauce. I made Bagel burger but just salmon cake and sauce are also good for appetizer. - Hidemi
- 1 canned Pink Salmon, in water, chunk style, skinless boneless (5oz) drained
- 1 Egg
- 1/2 cup Panko
- 2 tablespoons All Purpose Flour
- 1/2 cup Minced Onion
- 1 Garlic clove, grated
- 1 tablespoon Parmesan Cheese
- 1 tablespoon Mayonnaise
- 1 teaspoon Oregano Leaves
- 1 tablespoon Minced Parley
- 2 tablespoons Olive Oil
- 1/2 Avocado
- 1 Boiled Egg, chopped
- 5 tablespoons Mayonnaise
- 2 tablespoons Milk
- 1 teaspoon Lemon Juice
- 1 tablespoon Dijon Mustard
- 4 pieces American Cheese
- 4 Plain Bagels
- In a bowl, beat egg and add canned salmon, panko, flour, minced onion, grated garlic, parmesan cheese, mayonnaise, oregano and minced parsley. Mix all together until well blended. Form into patties
- In a skillet, heat olive oil and cook patties until browns. Let cool
- Make avocado tartar sauce. Scoop avocado pulp and mash in a bowl. Add mayonnaise, boiled eggs, milk, lemon juice and Dijon mustard. Mix well
- Put American cheese onto the cut sides of the bagel spread mayonnaise lightly, salmon patties and spread avocado tartar sauce. Cover with the other half of the bagel.
- This recipe was entered in the contest for Your Best Pub Food
- This recipe was entered in the contest for Your Best Canned Fish Recipe