Salmon Patties Recipe Made Easy, Fast and Healthy
Makes 4-5, 5 oz (114 g) salmon patties
1 can (14 3/4 oz) canned Red Sockeye or Pink Salmon (I prefer Sockeye, which has a deeper red color, a little more flavor and is higher in Omega-3s than Pink Salmon.)
1 tbs fresh lemon juice, or one packet True Lemon
1-1/2 tbs Dijon style mustard
3/4 cup oat bran or quick oats
2 tbs dried onion flakes
1/2 cup sliced green onions (white part and some of the green) — Optional
Three egg whites
1 tsp Old Bay Seafood Seasoning
Salt and Pepper to taste
In a large glass mixing bowl, (reserving some of the “broth” on the can) drain and flake the salmon. If you want to remove the skin and bones, do it at this point and discard them (or feed them to the cat or dog!)
Add the lemon juice or Real Lemon, egg whites, dried onion flakes, Dijon mustard and Old Bay seasoning to the bowl and mix until well blended. If the patties are a little too dry, you can add a bit of the salmon broth you reserved from the can, or a bit of water. If they are too moist, add a Tbs or two of additional oat bran or quick oats. Form the mixture into four to five patties, placing each patty on waxed paper while making the others.
Lightly oil a non-stick pan with 1 tbs of walnut, olive or canola oil. Add the patties and cook over medium-high heat until golden brown on both sides (about 10-15 minutes.) Or, you can bake the salmon patties in the oven until golden brown at 350 degrees. You can also grill the patties.
Serving size: One five ounce (114 g) salmon patties
Calories: 192
Total Fat: 10.1 g
Saturated Fat: 2.2 g
Trans Fat: 0
Cholesterol: 56 mg
Sodium: 556 mg (may be less depending on brand)
Total Carbohydrates: 5.8
Dietary Fiber: 1.3
Sugars: 0.0
Protein: 21.9 g
Makes 4-5, 5 oz (114 g) salmon patties
1 can (14 3/4 oz) canned Red Sockeye or Pink Salmon (I prefer Sockeye, which has a deeper red color, a little more flavor and is higher in Omega-3s than Pink Salmon.)
1 tbs fresh lemon juice, or one packet True Lemon
1-1/2 tbs Dijon style mustard
3/4 cup oat bran or quick oats
2 tbs dried onion flakes
1/2 cup sliced green onions (white part and some of the green) — Optional
Three egg whites
1 tsp Old Bay Seafood Seasoning
Salt and Pepper to taste
In a large glass mixing bowl, (reserving some of the “broth” on the can) drain and flake the salmon. If you want to remove the skin and bones, do it at this point and discard them (or feed them to the cat or dog!)
Add the lemon juice or Real Lemon, egg whites, dried onion flakes, Dijon mustard and Old Bay seasoning to the bowl and mix until well blended. If the patties are a little too dry, you can add a bit of the salmon broth you reserved from the can, or a bit of water. If they are too moist, add a Tbs or two of additional oat bran or quick oats. Form the mixture into four to five patties, placing each patty on waxed paper while making the others.
Lightly oil a non-stick pan with 1 tbs of walnut, olive or canola oil. Add the patties and cook over medium-high heat until golden brown on both sides (about 10-15 minutes.) Or, you can bake the salmon patties in the oven until golden brown at 350 degrees. You can also grill the patties.
Serving size: One five ounce (114 g) salmon patties
Calories: 192
Total Fat: 10.1 g
Saturated Fat: 2.2 g
Trans Fat: 0
Cholesterol: 56 mg
Sodium: 556 mg (may be less depending on brand)
Total Carbohydrates: 5.8
Dietary Fiber: 1.3
Sugars: 0.0
Protein: 21.9 g
No comments:
Post a Comment