Gluten free, Dairy free, Sugar free
1. In the bowl of your food processor, add eggs and whip on low for 1 minute. Add parsley, dill, and lemon juice. Pulse for a couple of seconds to breakup the herbs.
2. Add salmon and breadcrumbs, pulsing quickly. If the mixture is too dry, add a bit more breadcrumbs. Form the mixture into 2 inch patties.
3. Heat oil in a medium sized skillet over medium-high heat. Add the salmon patties and cook for 3-4 minutes per side, or until golden brown. Once complete, place on a kitchen towel-lined plate.
The cakes were a bit wet, but stayed together well once they were in the pan. To eliminate some of this ‘wetness’ you could try cutting the pepper separately, wrapping it up in a tea towel and ringing out some of the liquid. I bet this would do wonders!
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Serving Size: 1 Serving (259g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 512 | ||
Calories from Fat: 268 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.8g | 40 % | |
Saturated Fat 11.9g | 59 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 582.3mg | 179 % | |
Sodium 349mg | 12 % | |
Potassium 520.5mg | 14 % | |
Total Carbohydrate 23.6g | 7 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 23.5g | ||
Protein 37.3g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 512
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