Instructions:

• Open the cans of salmon and drain them thoroughly. Place the salmon in a mixing bowl and flake it with a fork to break up any large pieces.
• Add the almond flour, hemp seeds, chopped green onions, capers, Szeged Fish Rub, salt, and pepper to the bowl with the salmon. Crack the eggs in and mix everything until well combined.
• With clean hands, form the salmon mixture into patties, about 2-3 inches in diameter. You should get around 6-8 patties, depending on how big you make them.
• In a frying pan, heat the olive oil over medium heat. You want enough oil to coat the bottom of the pan but not so much that the patties will swim in it.
• Once the oil is hot, carefully place the patties in the pan. Cook for about 4-5 minutes on each side, or until they are golden brown and crispy. Be gentle when flipping to avoid breaking them.
• While the patties are cooking, you can whip up a quick tartar sauce. Mix together mayonnaise, a splash of lemon juice, chopped pickles, and a sprinkle of salt and pepper in a small bowl. Adjust to taste.
• Once the patties are cooked, place them on a serving plate and serve them hot with your homemade tartar sauce on the side.