I love these freaking things ~ I have been making them for years! And they are on a weekly rotation in our home.
The whole recipe has 95g of protein!
And you can get between 6-8 patties, depending on how big you make them!
💗Healthy Tip:
Pair 2 or 3 with some a salad, roasted veggies, maybe some rice & you have got yourself a healthy balanced protein-packed meal 😋
~ In a frying pan add:
1-2 tbsp avocado oil
1 red pepper, finely chopped
1 small red onion, finely chopped
1/2 cup celery, finely chopped
Season with salt + pepper to taste
~ Cook on medium heat until veggies are softened, about 7-10 minutes
~ Let cool.
~ In a bowl add:
2 eggs, whisked
1 tbsp Dijon mustard
1 tbsp dry parsley
1 - 2 tbsp Herbes de Provence (or your fave spice blend)
3 tbsp plain Greek yogourt
1/3 cup gluten-free breadcrumbs (or regular)
2 cans (150g each) wild boneless, skinless salmon
~ Mix gently together & stir in cooled veggies
~ Allow the mixture to sit in fridge for 30 minutes.
Then:
~ Turn oven on 400 degrees.
~ Grab a baking sheet.
~ Line it with parchment paper.
~ Evenly distribute the salmon mixture into little cakes.
~ I used a 1/2 cup measuring cup and scooped them.
~ Depending how big you make them ~ you should get 5-8.
~ Bake in oven for approx. 12-15 minutes.
Enjoy!!
Jeanne xo
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