Salmon Patties w Pico de gallo
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 311.4
- Total Fat: 21.7 g
- Cholesterol: 115.6 mg
- Sodium: 161.6 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 0.5 g
- Protein: 25.5 g
View full nutritional breakdown of Salmon Patties w Pico de gallo calories by ingredient
Introduction
Salmon Patties with a mild spicy flavor Salmon Patties with a mild spicy flavorNumber of Servings: 8
Ingredients
-
2 cans of Honey Boy Salmon (drained and deboned)
1 Medium tomatoe (diced to make about one cup)
1 small white onion (diced to make about 1/2 cup)
3 serrano peppers (finely chopped)
fresh cilantro (finely chopped to make about 3 tablespoons)
salt and pepper to taste (about 2 dash of salt and 3 of pepper)
3 large eggs whole and 2 egg whites
1/2 cup olive oil
Directions
1. Chop tomatoe, onion, serrano peppers and cilantro. Mix and place in a small bowl. Set aside
2. Drain and debone 2 cans of Salmon and place in a large mixing bowl. Be sure to flake fish apart. Crack eggs and add directly to bowl (No need to wisk). Add salt and pepper and mix ingredients until egg is fully mixed into salmon. If the mixture it too dry you may wish to add another egg.
3. Add the Pico mixure to the fish and fully mix into salmon.
4. In a large skillet add 1/4 cup olive oil and allow to heat. Spoon in 1/4 cup of salmon mixture and spread to make a pattie. You can probably fit about 4 patties on the skillet. Allow to fry about 3-4 min on each side or until golden browned. Once patties are removed you may wish to place them on a paper towel to drain any excess oil. Use the remaining olive oil to fry the remainder of the mixture. You may need to mix the salmon once more. Makes about 6-8 patties.
Number of Servings: 8
Recipe submitted by SparkPeople user MARIMAR1097.
2. Drain and debone 2 cans of Salmon and place in a large mixing bowl. Be sure to flake fish apart. Crack eggs and add directly to bowl (No need to wisk). Add salt and pepper and mix ingredients until egg is fully mixed into salmon. If the mixture it too dry you may wish to add another egg.
3. Add the Pico mixure to the fish and fully mix into salmon.
4. In a large skillet add 1/4 cup olive oil and allow to heat. Spoon in 1/4 cup of salmon mixture and spread to make a pattie. You can probably fit about 4 patties on the skillet. Allow to fry about 3-4 min on each side or until golden browned. Once patties are removed you may wish to place them on a paper towel to drain any excess oil. Use the remaining olive oil to fry the remainder of the mixture. You may need to mix the salmon once more. Makes about 6-8 patties.
Number of Servings: 8
Recipe submitted by SparkPeople user MARIMAR1097.