April 27, 2020
Pan Seared Salmon Patties
INGREDIENTS
- 340g of wild salmon – fresh or tinned
- 1 egg
- 2 tbsp all-purpose flour
- ¼ cup red bell pepper, chopped fine
- ¼ cup red onion, chopped fine
- 1 tbsp parsley, chopped fine
- 3 tbsp plain breadcrumbs, plus 3 tbsp for coating the sliders
- 3 tbsp mayonnaise
- 2 tsp lemon juice, fresh squeezed
- 1 tsp chilli flakes (optional)
- 2 tbsp cooking oil (suitable for high heat)
- Salt and pepper to taste
- Big handful fresh herbs, chopped fine, for garnish
METHOD
- In a large bowl, combine egg, flour, bell pepper, onion, parsley, breadcrumbs, mayonnaise, lemon juice and chilli flakes (if desired).
- Add Salmon and mix well. Add salt and pepper to taste.
- Form the mixture into 10 equal portions and flatten into patties.
- Lightly coat each patty in extra breadcrumbs.
- Heat cooking oil in large frying pan on medium–high heat.
- Add cakes in small batches, 3-4 at a time. Cook 3–4 minutes each side, or until golden brown.
- Remove from heat and allow to cool on paper towels.
- Garnish with freshly chopped herbs.
NOTES
- Makes: 10 patties
- Skill Level: Medium
- Serve with a simple garden salad and enjoy!
In this bulletin...
Turkey & Potato Breakfast Casserole 6 serving | 1 hora Ingredients 1 tbsp Extra Virgin Olive Oil (divided) 1 1/2 lbs Extra Lean Ground Turkey 1/4 tsp Sea Salt (divided) 2 Russet Potato (peeled, shredded, squeezed and drained of excess liquid) 1 1/2 cups Unsweetened Almond Milk 4 Egg 1/4 tsp Oregano 6 ozs Cheddar Cheese (shredded) Method Preheat the oven to 400oF (205oC). Use half the oil to grease a baking dish. Heat the remaining oil in a pan over medium-high heat. Add the turkey to the pan, breaking it up as it cooks. Drain any excess liquid, season with half of the salt, and transfer to the baking dish. Sprinkle the shredded potato evenly over the cooked turkey. In a bowl, whisk together the almond milk, eggs, oregano, and the remaining salt. Pour the mixture over all the ingredients in the baking dish. Sprinkle the cheese over top and bake for 40 to 45 minutes, or until golden brown and cooked through. Let it cool slightly before cutting into squares. Enjoy! Notes Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: A 9- by 13-inch baking dish was used to make six servings. Dairy-Free: Use vegan cheese instead of cheddar cheese. Nut-Free: Use rice, coconut, or oat milk instead of almond milk. More Flavor: Add garlic when cooking the turkey. Additional Toppings: Serve with mixed greens or grilled vegetables. Nutrition Facts Amount per serving 349 calories 40gs protein 10gs carb 17gs fat
In this bulletin...