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Heat 1 tablespoon olive oil in saute pan, add red bell pepper, garlic and green onion. Cook on medium-low heat for 5 minutes to soften. Cool slightly then add to a bowl with the chopped salmon, mashed potatoes, egg, sun-dried tomatoes, salt and lemon pepper. Mix thoroughly then form into patties (about 6-8). Place patties in a dish with the panko bread crumbs, turn patties to coat with crumbs. Refrigerate or freeze for later. To serve, heat 2 tablespoons olive oil in pan, add thawed patties and cook on medium-low heat until golden brown -- approx 6 minutes each side until salmon is cooked through. Serve with a dab of good tarter sauce and lemon wedges.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long oval pan with rack — poach whole salmon, trout
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Vented containers keep produce fresh longer — lettuce, berries, herbs
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long oval pan with rack — poach whole salmon, trout
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Vented containers keep produce fresh longer — lettuce, berries, herbs