Author: Recipe adapted from Today's Dietitian Magazine
Type: Entree
Prep Time:
Cook Time:
Total Time:
Serves: 8 patties
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.
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2018/10/zesty-salmon-patties/