Vietnamese flavored Fish and Pulse Blend sandwich with traditional garnishes. *This can also be done with White Shrimp instead of Salmon
Chop the salmon until you have ¼ inch uneven size pieces. (this should not be very fine, rather a coarse uneven chop is best!)
Add the aromatics: garlic, green onions, ginger, lime zest, jalapeño.
Stir in the egg and the breadcrumbs.
Lightly crush the white kidney beans with a fork (do not crush to a paste, the beans should still be somewhat intact) and fold into the salmon
Add lime juice and fish sauce and stir gently to combine.
Sprinkle a cookie sheet with the crushed potato chips.
Shape the Salmon mixture into 4 equal oval patties the length of your bun and place on the crushed potato chips patting the crushed chips over all surfaces. Refrigerate for 30 minutes.
In a non-stick pan heat the canola oil on medium heat.
Pan fry the chip-coated Salmon and Bean Patties until golden brown, about 3 minutes each side.
Assemble as in step 4.
Mix all ingredients in a bowl. Refrigerate until ready to use.
In a small pot, bring vinegar, water, sugar, and salt to a boil.
Pour over julienne vegetables and allow to sit.
These will last up to one week in your refrigerator.
Lightly toast the buns and smear both sides generously with the Vietnamese Mayo.
Top with the Crunchy Salmon & White Kidney Patties, herbs, pickled radish and carrot, shredded cucumber, red leaf lettuce and serve extra Sriracha sauce on the side.