Ingredients

One of Brenda Lee's traditions is a "fan Christmas tree," decorated with ornaments sent by her fans. Her family likes to sit around the tree and snack on these salmon appetizers.

3 pounds cooked salmon fillet, skin removed
1 cup cooked chickpeas
2 large eggs
1 cup finely chopped fresh spinach leaves
1/3 cup dried bread crumbs
1/3 cup minced fresh onion
1 tablespoon teriyaki sauce
Salt and cracked black pepper, to taste
2 tablespoons olive oil

Directions

Place salmon and chickpeas in a large bowl. Using a potato masher, crush the fish and chickpeas until mashed. Add eggs, spinach, bread crumbs, onion and teriyaki sauce and stir until well-blended. Season with salt and pepper to taste.

Using your hands, pinch off a bite-size portion of salmon mixture and roll it into a ball. Continue pinching and rolling until you have 24 balls. Place in a container; cover and refrigerate at least 1 hour or until firm.

Working in two batches, place 1 tablespoon of oil in a large nonstick skillet over medium heat. When hot, add 12 of the salmon balls. Cook the balls, turning occasionally, 10 minutes or until they are lightly browned and cooked through. Repeat with remaining oil and salmon balls. Serve warm. Makes 24.