- Dr. Lani Nykilchuk, Naturopathic Family Physician, Vancouver and Powell River, BC

Ingredients

• 2 cans of wild pink or sockeye salmon (~ 450g)
• 2 large eggs, lightly beaten
• 1 cup rolled oats
• 1 large carrot grated
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 1/2 cup parsley- chopped
• 1/2 cup greens - chards/kale -chopped
• 1/2 lemon- juiced
• 1 Tbsp- grated or prepared horseradish
• salt and pepper to taste