Setting: Friday night. 7pm. A half hour later than Dylan (2 years old) usually eats. I'm not worried because I know there is leftover minestrone soup on the fridge. I feel great about the fact I don't have to cook on a Friday night but I can still provide a healthy, filling meal!
As Dylan getS herself situated in her chair and ready for dinner, I open the fridge and find that the minestrone has been eaten. Gasp! (thanks @danzweben).
Not to worry, I think. I've got a ton of food.
I frantically begin to raid the pantry to try and figure out what I can make in less than 10 mins. that is somewhat healthy and can fill up a two year old with an appetite of a 35 year old man (no joke).
I find some canned salmon and continue to build.
The outcome are scrumptious salmon patties. Dylan liked it so much she ate FOUR patties. She finished the entire can! Added bonus is that almost everything is organic!
Here's the recipe:
- One can of TJ's Alaskan salmon, drained (boneless & skinless - yay!)
- 1 tbls. of TJ's aioli mustard
- 1 small amt. of frozen corn, defrosted in the microwave and cooled (the amount really depends on your preference)
- One white (a full egg makes it too wet)
- One piece of bread, toasted and ground in a min food processor (or bread crumbs - I just didn't have any!)
- Defrost corn in the microwave and set aside to let cool
- Combine salmon, egg, tbls of bread crumbs, 1/2 tsp. of aioli (or to taste) and corn. If the mixture is too wet, add a bit more bread crumbs
- Makes about four patties
Heat skillet with just a bit of olive oil. When the skillet is hot, add the patties and cook until browned on both sites.
Serve with veggie of choice (I had frozen green beans).
