Salmon Patties w/Sauteed Squash and Zucchini (Clean Eating Mag)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 165.8
- Total Fat: 4.0 g
- Cholesterol: 35.0 mg
- Sodium: 601.0 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 3.6 g
- Protein: 22.1 g
View full nutritional breakdown of Salmon Patties w/Sauteed Squash and Zucchini (Clean Eating Mag) calories by ingredient
Number of Servings: 4
Ingredients
-
INGREDIENTS
1 medium yellow onion, half diced and half thinly sliced, divided
1 6-oz can salmon packed in water, without bones or skin, drained
2 egg whites, whisked
1 tsp Dijon mustard
1/2 cup whole-wheat bread crumbs
1 medium carrot, peeled and grated
2 tbsp fresh cilantro, minced, divided
Olive oil cooking spray
2 medium yellow squash, thinly sliced, or 12 baby patty pan squash, cut in half
1 medium zucchini, thinly sliced
Sea salt and fresh ground black pepper, to taste
Additional fresh herbs, chopped, or green onion curls, for garnish (optional)
INSTRUCTIONS:
1. In a large bowl, mix together diced onion, salmon, egg whites, Dijon, bread crumbs, carrot and 1 tbsp cilantro. Using your hands, form mixture into 4 large patties, each about 4 or 5 inches in diameter.
2. Heat a large nonstick or cast-iron pan over medium-high for 1 minute. Mist with cooking spray. Place all 4 patties in pan and cook for 2 1/2 minutes on each side or until lightly browned. Remove patties from pan and set aside.
3. Wipe out same large nonstick or cast-iron pan with paper towel; then heat over medium-high for 1 minute. Mist with cooking spray again. Add squash, zucchini and thinly sliced onion. Sauté for about 2 minutes, then add 1 tbsp water. (The water will help steam vegetables and cook them more thoroughly.) Cook for another 5 minutes or until squash and zucchini are tender and onion is translucent. When vegetables are just finished cooking, add remaining 1 tbsp cilantro and mix. Remove from heat. Season with salt and pepper.
4. Serve 1 patty with 3/4 cup vegetables. Garnish with additional herbs, if desired.
Directions
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user ANJI_RAE.