Salmon Patties

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Step 1

Drain cans of vegan tuna, I used Tuno vegan tuna cans (5oz each). I bet you could substitute tvp soaked in broth with dried seaweed, then drain and remove seaweed.

Step 2

Alternatively, you can use 2 big cans of banana blossom for 5 salmon patties. Each can is 17oz / 1 lb 1 oz / 623g. I used Lucia brand banana blossoms, drained them, rinsed them, and put them in a plastic bowl. I used a fork and butter knife to cut/tear them up a bit before using my hands to squeeze out all the liquid. I moved the bowl over to the sink so I could drain it several times as I squeezed out the liquid. For the other ingredients, I went heaping on the crackers and flour, added a dash of salt, drizzled a little brine from a jar of capers, and added enough olive oil to moisten and form patties that hold together. These brown a little easier than usual, but appearances are deceiving! They may look "burnt" but they do not taste like it! Very tasty banana blossom salmon patties. I served mine with canned peas.

Step 3

Mix vegan tuna with crushed saltines, flour, and dried minced onion. Add the lemon juice and mix well. Sprinkle in some dried parsley and mix.

Step 4

Form patties with hands and pan fry in some olive oil under golden brown on both sides.