1 can salmon
3 med. potatoes cooked and mashed (or 2 cups instant)
3 green onions
1/2 cup fresh parsley or dried
2 eggs beaten
1 cup (or more) of various veggies- peas, spinach, swiss chard, celery, peppers etc…
2 cups bread crumbs
1 tablespoon lemon juice
Dash of pepper, salt, paprika (optional), cayenne pepper (optional)
Remove bones from salmon. Mix all ingredients in large bowl reserving 1 cup of breadcrumbs. Mash mixture and roll salmon mixture into patties. Coat outside with remaining breadcrumbs and fry med/low temp approx 3-5 mix/side until brown (you can also bake at 350F for approx 15min/side). Makes 12 patties (leftovers can be frozen and reheated in the oven).

•    1.3 pounds tilapia fillets, rinsed and patted dry
•    3 cups rice, white, cooked
•    2½ teaspoons oil, vegetable, divided
•    1 cup carrots, chopped
•    1 onion, chopped
•    4 ounces mushrooms, white button, sliced
•    2 teaspoons ginger, minced
•    3 cloves garlic, minced
•    4 tablespoons soy sauce
•    4 teaspoons oil, sesame
•    Cilantro, chopped
Pre-heat the oven to 450 degrees.
Put a teaspoon of vegetable oil in a nine by thirteen inch baking dish and put in the oven. Put in the onions, mushrooms, and carrots in succession.
Prepare the soy-ginger sauce by combining 2.5 teaspoons of the vegetable oil with the ginger, the garlic, the soy sauce and the sesame oil. Abut 10 minutes after you add the carrots to the dish, lay the rinsed and dried tilapia on top of the vegetables and pour the sauce on top.
Cover the baking dish with some aluminum foil and bake for about 15 minutes until the fish is cooked through.
Serve the tilapia over rice and sprinkle with the cilantro.