While weeding the garden, I saved the flowers off the dandelions. I added these to the radish thinnings I also picked that day. These were washed, and added to store-bought green onion, button mushrooms, cabbage, and a can of salmon. Seasonings included pepper, garlic, parsley, and oregano. I made the patties granny-style, using egg, mayonnaise, and breadcrumbs as a binder. Scoops of the patties were fried in peanut oil until golden brown, then served with horseradish sauce and a side of potatoes.
I completely made up the recipe, but it worked out great. Very tasty. I’ve always been a bit cautious around eating dandelions because the late green get so bitter, but the flowers were even a little bit bitter in this dish! I don’t worry about putting a dent in the local dandelion population like I would with native wild edibles. There are so many, I couldn’t possibly take them all.