Servings: 6
Cooking Suggestions:
Move the patties as little as possible in order that they don’t collapse.
The patties might be frozen for 2-3 months before or after cooking.
Store leftover patties within the refrigerator for as much as 4 days. The patties is not going to be as crispy.
Ingredients
- 1 can (14.75 ounces) of salmon, drained
- 1 egg
- 1 slice whole wheat bread, chopped or 5 salt crackers, crushed
- 3 green onions (including green stems) or 1/3 cup white onion, finely chopped (about 1/3 medium onion)
- 1 medium garlic clove, chopped or 1/8 teaspoon garlic powder
- Finely ground black pepper
- 1/2 teaspoon spice (paprika, chilli powder or dill)
- 2 teaspoons rapeseed or vegetable oil
Directions
- Remove any large bones and skin from the salmon. Break the salmon into pieces with a fork.
- Break the egg right into a large bowl and beat it with a fork. Add salmon, bread or crackers, onion, garlic, pepper and extra spices. Mix gently.
- Form 6 patties about 1/2 inch thick.
- Heat the oil in a big skillet over medium heat. Place the patties within the pan. Leave the pan uncovered and cook for 3 minutes. Turn the patties with a spatula and cook the opposite side 3-4 minutes to 145°F. Serve immediately.
Recipe courtesy Spend Correctly Eat Correctly, the extension and coverage of Iowa State University.
Nutrition Facts
6 servings
Serving size: 1 patty
Quantity for 1 pate
Calories
110
%DV* | |
Total fat content 5g | |
Saturated fat 1 g | |
Trance Fat 0g | |
cholesterol 75 mg | |
Sodium 230 mg | |
Total carbohydrates 3g | |
Dietary fiber 1 g | |
Sugars0g | |
Added sugars | |
Protein 14g | |
39% | Vitamin D 7.8 mcg |
13% | Calcium 167 mg |
4% | Iron 0.8 mg |
5% | Potassium 218 mg |
*Day by day percentages are included where available. They’re based on 2,000 sq
calorie weight-reduction plan. Your each day value could also be higher or lower depending in your caloric needs.