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!
Ingredients 250g extra lean ground beef 250g firm tofu, drained and crumbled 1/4 tsp sea salt, divided 1 cup matchstick carrots 1 cup broccoli, chopped into small florets 4 green onions, chopped (plus extra for garnish) 1 garlic clove, minced 1 tbsp fresh ginger, grated 4 cups napa cabbage, finely sliced 2 tbsp coconut aminos 1 tbsp apple cider vinegar 1 tsp sesame oil (optional, for extra flavour)
Ingredients 1 cup baby spinach 1 cup broccoli florets, steamed ½ cup shelled edamame ½ cup cooked chickpeas (roasted if preferred) ½ cup cooked quinoa ½ avocado, sliced 1 tablespoon pumpkin seeds 1 teaspoon chia seeds 1 tablespoon tahini 1 tablespoon lemon juice 1 teaspoon extra virgin olive oil Sea salt and cracked black pepper to taste
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