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|
|Calories from Fat: 268 (52%)|
|Amt Per Serving||% DV|
|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 %|
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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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