Salmon patties and brussel sprouts

Im not sure what sparked my memory but this recipe is from my childhood. Im sure my mom loves that Im trying to make things that she always used to make us. I invited both of my sisters over and told them that salmon patties and brussel sprouts were on the menu. When I told them that they both thought they were being punished or something. But I made believers out of them. I do have to give Lee the credit for making me even try brussell sprouts in the first place.

I cut off the ends of my little cabbage patch brussel sprouts (thats what they remind me of) and then cut them in halves. Peel off and discard any yellowed or browned leaves. Dont throw away the yummy green leaves that fall off while trimming though, they are my favorite part. I threw in some baby carrots for fun and sprinkled with EVOO, salt, and pepper and popped it in the oven at 375 for about 30 minutes.

The picture doesnt do them justice. The black looking pieces are your loose leaves and are crispy pieces of EVOO and salty goodness. Yummy! 

Now for the salmon patties. I cant decide how often I will make these, they were just okay. I think with more practice and tweaking they will be better. Its hard to taste because the mixture has raw egg in it so its a guessing game. 

I mixed 3 cans of salmon, 2 eggs, 1/2 C breadcrumbs, and 1 T chopped garlic and formed them into patties. I used too much oil and wish I would have just coated the bottom of the pan.

I heated the oil to medium heat and made sure it was bubbly before dropping them in. I just waited until they were golden brown before flipping them, about 3 minutes a side.