Spicy Salmon Shrimp Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 can Salmon1 can of tiny shrimp1 medium sized onion1/2 Jalpeno pepper1 egg white (or you could use egg beaters)2-3 Tbls. of garbanzo bean flour (to be used as a binder)
1.Drain excess fluid from Salmon and shrimp.
2.Place Salmon into a large enough bowl for mixing all of the ingredients. Flake Salmon with the back end of a fork.
3.Dice onion and pepper and saute in coconut oil of steam in a little bit of water just until the onion and pepper are tender.
4.Add onion and pepper to the Salmon and add shrimp.
5. Add in egg or egg beater
6. add in the garbanzo bean flour
You may add a little pepper and a smidgen of salt but you shouldn't need it as the Salmon is salted enough.
Mix and form into patties/cakes and place into a hot pan. Allow each side to brown nicely almost to the point of forming a toasted crunch.
Bon appetit !
Number of Servings: 6
Recipe submitted by SparkPeople user SUGARBRITCHEZ1.
2.Place Salmon into a large enough bowl for mixing all of the ingredients. Flake Salmon with the back end of a fork.
3.Dice onion and pepper and saute in coconut oil of steam in a little bit of water just until the onion and pepper are tender.
4.Add onion and pepper to the Salmon and add shrimp.
5. Add in egg or egg beater
6. add in the garbanzo bean flour
You may add a little pepper and a smidgen of salt but you shouldn't need it as the Salmon is salted enough.
Mix and form into patties/cakes and place into a hot pan. Allow each side to brown nicely almost to the point of forming a toasted crunch.
Bon appetit !
Number of Servings: 6
Recipe submitted by SparkPeople user SUGARBRITCHEZ1.
Nutritional Info Amount Per Serving
- Calories: 141.1
- Total Fat: 4.9 g
- Cholesterol: 60.9 mg
- Sodium: 139.2 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 1.1 g
- Protein: 18.7 g
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