Update from Ruth herself, with specific measurements and 1 extra ingredient: panko!
Updated with better, more specific instructions from Ruth herself! Ruth says:
I modified a recipe from a food blog called “Two Fat Als”
3/4 lb. salmon, skin removed, chopped up
3 scallions, sliced
1 tbsp miso paste
1 tbsp grated fresh ginger
1/3 cup panko (Japanese breadcrumbs)
Put chopped salmon, sliced scallions, miso, and grated ginger in a
bowl. Mix with clean hands. Mix in panko.
Cook a small patty so that you can do a taste test. After my taste
test I added lots more green onions and ginger. This is when I stopped
Patties can either be placed on lightly oiled baking sheet and cooked
in 425 degree oven or cooked on stove top in oiled pan. I made a huge
number of these and lightly cooked them in the oven, cooled them and
stored them in the freezer and then I pull them out and cook them on
the stove top for a quick meal.
Mix salmon, grated ginger, chopped up green onions and yellow miso paste in a bowl. Shape into patties and fry on olive oil.
If you’re feeling extra clever, individually freeze patties for surprise future dinner guests. Or midnight snacks.