Zesty Salmon Patties
Author: Recipe adapted from Today's Dietitian Magazine
Ingredients
- 2 (5-ounce) cans of boneless, skinless pink salmon, drained and finely chopped
- ¼ cup plus 4-5 Tablespoons of Panko bread crumbs, separated
- ½ cup diced red bell pepper
- ¼ cup of mayonnaise
- 1 large egg, beaten
- 2 teaspoons of dried mustard
- 1 Tablespoon of fresh dill
- zest of half a lemon
- 1 Tablespoon of extra virgin olive oil
Instructions
- Place the salmon, ¼ cup bread crumbs, bell pepper, mayonnaise, egg, dry mustard, dill, and zest of the lemon in a large bowl and mix until well combined.
- Arrange the remaining 4 to 5 T bread crumbs on large plate. Shape the salmon mixture into eight patties (a generous ¼ cup each) and coat both sides with the bread crumbs.
- Heat one-half of the oil in a large nonstick skillet over medium-high heat. Cook the cakes until the bottoms are golden brown, about 5 minutes. Flip the cakes, add the remaining oil, and cook until golden brown, an additional 4 to 5 minutes. Adjust the heat if the bottoms brown too quickly.
2 Fat servings, 1.5 Protein servings per one patty
I made the salmon patties a little bigger and made salmon burgers on wheat buns with fresh spinach instead of lettuce. Delicious!