1 clove garlic, chopped
1 celery stalk, diced
2-14.75 oz. cans of pink salmon
2 T. lite mayo
juice of half a lemon
1/2 tsp. dried dill
salt & pepper to taste
1 cup ground walnuts
Heat a skillet over medium-high heat. Add a bit of oil to the pan and then the diced vegetables. Saute for 5 minutes,or until soft and slightly golden
Place the vegetables in a mixing bowl and add the salmon, mayo, lemon juice, dill, and salt and pepper. Mix well to combine. Place walnuts into a shallow bowl. Form fish mixture into medium balls and press into the ground walnuts on both sides. Heat the skillet again and cook the burgers in some oil on both sides for 3-5 minutes until golden brown.
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