Preparation:

 

• Cut leek into 1/8 inch slices.

 

• Add sunflower seeds, leeks, and lemon juice to food processor or high powered blender. Blend until smooth. Since there isn’t much liquid, you will need to scrape the ingredients from the sides of the blender/processor and re-blend a few times.

 

• Transfer ingredients to mixing bowl. Add egg, mustard and garlic powder. Mix until blended.

 

 

 

 

• Drain salmon and add to bowl. Blend salmon into the mixture with your hands so you can feel for and forcefully crush the small salmon bones between your fingers. Continue until the mixture is well blended. 

 

 

 

• Form salmon into approximately 4-5 patties and set them aside.

 

 

• Heat Olive oil in a large, non-stick skillet on med-high heat.

 

 

• Add salmon patties and cook for approximately 4 minutes on one side until medium brown then turn. Reduce heat to med-low and add butter to the pan. Rotate the pan to mix butter around. Cook another 5-6 minutes, or until browned.

 

 

• Season with salt to taste.

 

Note:  These patties are a bit delicate since they do not have a starch filler to help keep them together.  If you like, you could add 1/2 cup of bread crumbs to the mixture before cooking.

 

• Top with your favorite ingredients or serve with sides.  I chose to add sliced avocado and tomatoes and top with black Hawaiian sea salt.