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Salmon Patties

AuthorAnnabel
RatingDifficultyIntermediate

Salmon patties are soft inside and crispy on the outside. They are packed with healthy omega 3 fatty acids - great for weight loss!

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Yields4 Servings
Prep Time15 minsCook Time5 minsTotal Time20 mins

 4 medium salmon fillets
 8 thin slices bacon (or 4 regular)
 4 tbsp fresh dill
 2 small red onions
 2 green peppers
 1 large egg
 2 tbsp fine coconut flour
 2 tbsp lemon zest
 1 small sweet potatooptional
 1 cup grated parmesan cheese
 2 tbsp coconut oil
 1 bag Pork Krackles (pork crackling) - OPTIONALsee example image below
 ground black pepper
 ½ tsp pink Himalayan saltor sea salt
Dipping sauce (optional)
 4 tbsp mayonnaiseor store bought
 8 tbsp sour cream
 juice from 1 lemon

What are we making today?
1

These crispy salmon cakes are tasty and filling and incredibly easy to make.

For a crispy and tasty addition, coat the patties in crushed pork crackling. These can be found in your local supermarket and are surprisingly low in fat and carbs!

Pork Crackles
Pork Crackles

Salmon Patties are delicious with the suggested dipping sauce, on their own or with Dijon mustard.

Getting started
2

Remove the skin of the salmon.

3

(optional)
Peel and cut the sweet potato into smaller pieces. Place in a heat-proof container and microwave for about 5-8 minutes. Alternatively, boil in salted water for 5 minutes.

4

Place the salmon and sweet potato (if used) in a food processor and blend until desired consistency is reached (don't blend it too much, it should have some pieces left). Place in a mixing bowl.

5

Finely chop the onion and transfer to a greased non-stick pan together with finely diced green pepper. Cook for about 5 minutes until slightly browned and then add to the mixture.

6

Meanwhile, on another pan, roast the sliced bacon for about a minute or two until crispy. When done, also add to the mixture.

7

Top with fresh lemon zest, grated parmesan cheese (avoid for dairy-free option), coconut flour and half of the freshly chopped dill. Season with salt and pepper and mix thoroughly.

8

Make small, palm-size patties.

9

(optional)
Crush the pork crackling with a Bamix or in a large plastic bag with a rolling pin and roll/coat the patties in the crackling crumbs.

10

Preheat a large ceramic or other non-stick pan greased with oil on high heat. Turn the heat down to medium and place the patties on the pan. Cook for 2-3 minutes on each side or until golden brown.

11

Transfer from the pan to a plate lined with paper towels.

12

Serve with a green salad or serve alone with a dip made from mayonnaise, sour cream, freshly chopped dill and lemon juice.

Enjoy!

Annabelle's tips
13

You can keep leftovers of these salmon cakes in the fridge, in an airtight container, for 3-4 days.

Reheat them in the microwave or enjoy them cold straight out of the fridge.

Ingredients

 4 medium salmon fillets
 8 thin slices bacon (or 4 regular)
 4 tbsp fresh dill
 2 small red onions
 2 green peppers
 1 large egg
 2 tbsp fine coconut flour
 2 tbsp lemon zest
 1 small sweet potatooptional
 1 cup grated parmesan cheese
 2 tbsp coconut oil
 1 bag Pork Krackles (pork crackling) - OPTIONALsee example image below
 ground black pepper
 ½ tsp pink Himalayan saltor sea salt
Dipping sauce (optional)
 4 tbsp mayonnaiseor store bought
 8 tbsp sour cream
 juice from 1 lemon

Directions

What are we making today?
1

These crispy salmon cakes are tasty and filling and incredibly easy to make.

For a crispy and tasty addition, coat the patties in crushed pork crackling. These can be found in your local supermarket and are surprisingly low in fat and carbs!

Pork Crackles
Pork Crackles

Salmon Patties are delicious with the suggested dipping sauce, on their own or with Dijon mustard.

Getting started
2

Remove the skin of the salmon.

3

(optional)
Peel and cut the sweet potato into smaller pieces. Place in a heat-proof container and microwave for about 5-8 minutes. Alternatively, boil in salted water for 5 minutes.

4

Place the salmon and sweet potato (if used) in a food processor and blend until desired consistency is reached (don't blend it too much, it should have some pieces left). Place in a mixing bowl.

5

Finely chop the onion and transfer to a greased non-stick pan together with finely diced green pepper. Cook for about 5 minutes until slightly browned and then add to the mixture.

6

Meanwhile, on another pan, roast the sliced bacon for about a minute or two until crispy. When done, also add to the mixture.

7

Top with fresh lemon zest, grated parmesan cheese (avoid for dairy-free option), coconut flour and half of the freshly chopped dill. Season with salt and pepper and mix thoroughly.

8

Make small, palm-size patties.

9

(optional)
Crush the pork crackling with a Bamix or in a large plastic bag with a rolling pin and roll/coat the patties in the crackling crumbs.

10

Preheat a large ceramic or other non-stick pan greased with oil on high heat. Turn the heat down to medium and place the patties on the pan. Cook for 2-3 minutes on each side or until golden brown.

11

Transfer from the pan to a plate lined with paper towels.

12

Serve with a green salad or serve alone with a dip made from mayonnaise, sour cream, freshly chopped dill and lemon juice.

Enjoy!

Annabelle's tips
13

You can keep leftovers of these salmon cakes in the fridge, in an airtight container, for 3-4 days.

Reheat them in the microwave or enjoy them cold straight out of the fridge.

Salmon Patties
AuthorAnnabelCategory, , , , DifficultyIntermediate
Rating
Yields4 Servings
Prep Time15 minsCook Time5 minsTotal Time20 mins

Ingredients

 4 medium salmon fillets
 8 thin slices bacon (or 4 regular)
 4 tbsp fresh dill
 2 small red onions
 2 green peppers
 1 large egg
 2 tbsp fine coconut flour
 2 tbsp lemon zest
 1 small sweet potatooptional
 1 cup grated parmesan cheese
 2 tbsp coconut oil
 1 bag Pork Krackles (pork crackling) - OPTIONALsee example image below
 ground black pepper
 ½ tsp pink Himalayan saltor sea salt
Dipping sauce (optional)
 4 tbsp mayonnaiseor store bought
 8 tbsp sour cream
 juice from 1 lemon

Directions

What are we making today?
1

These crispy salmon cakes are tasty and filling and incredibly easy to make.

For a crispy and tasty addition, coat the patties in crushed pork crackling. These can be found in your local supermarket and are surprisingly low in fat and carbs!

Pork Crackles
Pork Crackles

Salmon Patties are delicious with the suggested dipping sauce, on their own or with Dijon mustard.

Getting started
2

Remove the skin of the salmon.

3

(optional)
Peel and cut the sweet potato into smaller pieces. Place in a heat-proof container and microwave for about 5-8 minutes. Alternatively, boil in salted water for 5 minutes.

4

Place the salmon and sweet potato (if used) in a food processor and blend until desired consistency is reached (don't blend it too much, it should have some pieces left). Place in a mixing bowl.

5

Finely chop the onion and transfer to a greased non-stick pan together with finely diced green pepper. Cook for about 5 minutes until slightly browned and then add to the mixture.

6

Meanwhile, on another pan, roast the sliced bacon for about a minute or two until crispy. When done, also add to the mixture.

7

Top with fresh lemon zest, grated parmesan cheese (avoid for dairy-free option), coconut flour and half of the freshly chopped dill. Season with salt and pepper and mix thoroughly.

8

Make small, palm-size patties.

9

(optional)
Crush the pork crackling with a Bamix or in a large plastic bag with a rolling pin and roll/coat the patties in the crackling crumbs.

10

Preheat a large ceramic or other non-stick pan greased with oil on high heat. Turn the heat down to medium and place the patties on the pan. Cook for 2-3 minutes on each side or until golden brown.

11

Transfer from the pan to a plate lined with paper towels.

12

Serve with a green salad or serve alone with a dip made from mayonnaise, sour cream, freshly chopped dill and lemon juice.

Enjoy!

Annabelle's tips
13

You can keep leftovers of these salmon cakes in the fridge, in an airtight container, for 3-4 days.

Reheat them in the microwave or enjoy them cold straight out of the fridge.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 138
% Daily Value *
Total Fat 7.5g12%
Saturated Fat 3.7g19%
Trans Fat 7.5g
Cholesterol 40mg14%
Sodium 230mg10%
Potassium 249mg8%
Total Carbohydrate 4.4g2%
Dietary Fiber 1.5g6%
Sugars 1.1g
Protein 13g26%

Calcium 7.5%
Iron 5%
Vitamin D 5.5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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