Salmon/tuna Patties With Dill Sauce

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• 1 1/2 tablespoons carrots, finely grated
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried parsley flakes
• 1 salmon fillet, precooked without bones
• 1 tuna fillet, precooked without bones
• 2 eggs, well beaten
• 1 1/2 tablespoons red bell peppers, minced
• 1 1/2 tablespoons celery, minced
• 1 tablespoon onion, minced
• 2 tablespoons olive oil
• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon fresh dill weed, chopped

Recipe

• 1 flake the salmon and tuna fillets and mix together.
• 2 add the finely grated carrot, salt, pepper, parsley, eggs, red bell pepper, celery, and onion to the fish.
• 3 blend well set aside.
• 4 in a small bowl blend the sour cream, mayonnaise, dill weed and refrigerate while cooking the patties.
• 5 put the olive oil in a heated skillet over medium heat.
• 6 using a large ice cream scoop, place mounds of fish mixture into the pan.
• 7 using the back of the ice cream scoop gently flatten down the mounds to form patties about 1/2 inch thick.
• 8 cook patty for 4-5 minutes before gently flipping to the other side.
• 9 when you flip the patty it should be golden brown.
• 10 hint***if you only flip the patties once they will hold nicely together since the egg will help to hold the ingredients together when cooking on the first side.
• 11 top each patty with a dollop of dill sauce and enjoy!