Prep and cook time:  1¼ hours      Makes 4 patties

4    ounces cooked salmon
6    rice or gluten-free crackers
½   onion, minced
2    cloves garlic, minced
1    tablespoon fresh lemon juice
1    tablespoon avocado oil
dash of black pepper
dash of coriander

Break salmon into small pieces with fork. Place rice crackers in a zip-lock bag and, with a rolling pin, crush rice crackers into crumbs. In a large bowl, combine salmon, crackers, onion, garlic, lemon juice, salt, pepper, and coriander. Make 4 patties and refrigerate for 1 hour. In a skillet, heat oil on high heat. Fry each side for 3-4 minutes.

Notes: Serve with brown rice and lemon slices.