Ingredients:
1 (7 1/2 ounce) cans of pacific sockeye salmon
1/4 cup chopped green onions
1 tablespoon mayonnaise
1 teaspoon lemon juice, freshly squeezed
1 1/2 cups soft fresh breadcrumbs, divided
1 teaspoon Dijon mustard
1/8 teaspoon Tabasco sauce
1 large eggs, beaten
1/8 teaspoon dried thyme
1/8 teaspoon fresh ground black pepper
2 tablespoons butter
Directions:
Remove skin and bones and discard before using salmon.
In a mixing bowl, add salmon including juices and mash well.
Add onions, mayonnaise, lemon juice, 1 cup of bread crumbs, mustard, Tabasco sauce, beaten egg, thyme and pepper.
Mix with a fork until well blended.
Shape mixture into 1 inch balls, then flatten slightly with a fork.
Roll nuggets in remaining bread crumbs.
In a frying pan, heat butter on medium-high heat.
Swirl to cover bottom of pan.
Add nuggets and cook over high heat for about 1 1/2 minutes on each side or until lightly browned.
TO MICROWAVE THE NUGGETS.
Place nuggets in a circular pattern on a shallow microwave-proof dish, leaving the center clear.
Microwave uncovered on HIGH (full power) for 2 minutes.
It is not necessary to turn them over.
Let stand for 2 minutes before serving.
Servings: 20
Time preparation: 8 min.
Time total: 12 min.