INGREDIENTS
1/4 cup
Carrots
1/2 cup
Cilantro
2 cloves
Garlic
1/4 cup
Onion
1 tbsp
Parsley
3
Eggs
1 tbsp
Panko bread crumbs or 1 tbsp cornstarch
1
Pepper
1/2 tsp
Salt
1
Canola oil
4
pieces Skinless and boneless pink salmon left over or freshly fried or broiled, chopped