Salmon Patties are Classic - Luanne McClintock

Ingredients

• 2 – 14.75 ounce cans pink salmon, drained, reserve the liquid
• 2 cups frozen diced hash brown potatoes
• 2 large eggs
• 1 bunch scallions, sliced and green tops reserved for garnish
• 2 cloves garlic minced or grated, about a tablespoon
• 2 tablespoons gluten free flour blend with xanthan gum
• 1 teaspoon cayenne pepper, optional
• 1 teaspoon black pepper
• ½ teaspoon kosher salt
• ½-cup fresh parsley chopped or 2 Tablespoons dried parsley, reserved 3 tablespoons fresh for garnish
• 1 tablespoon dried dill
• ½-cup plain gluten free bread crumbs
• or gluten free Panko bread crumbs
• ¼ – ½-cup canola oil