crispy gluten-free yuzu salmon burgers

I'm always working on perfecting my salmon burgers, but I never use a recipe! This is a conjured crispy-outside-and-citrusy-salmony-inside burger.

There were three of us eating these, and I also made homemade sweet potato and white potato mash to eat alongside. This recipe is easily doubled or tripled as needed.

You'll need:

• 1 (180-g) can bone-in salmon (break up the salmon and crush the bones with your fingers)
• 1 beaten egg
• 1/4 - 1/2 C. almond flour, as needed for binding
• 1 T. yuzu juice
• 2 T. Japanese mayo (they use rice vinegar, which adds a nice tang)
• 1/2 t. onion powder
• 1/2 t. garlic powder
• 1/2 t. coarse salt
• 1/4 t. coarse black pepper
• 1 t. dried parsley
• 1/8 C. chopped green onion (can use frozen straight from the freezer)
• rice breadcrumbs or cornmeal for coating the burgers
• olive oil for frying

Do this:

Mix it all up nice and easy in a glass mixing bowl, or whatever you've got, then form into patties and roll in your rice breadcrumbs or your cornmeal. Fry over medium heat in a frying pan until crispy and brown on each side.

Enjoy with some ketchup and your two favorite Beans. Beware: they'll want seconds!