Okay, as requested, here’s the recipe that I can take total credit for! Usually I’m modifying somebody else’s recipe, but not this time.
This is what I used to make 12 little Salmon Patties.
- 3 cans boneless & skinless pink salmon from Costco
- 2 eggs
- 1 cup of chopped spinach
- 1 tbsp of parmesan cheese
- 1/4 cup bread crumbs
- a dribble of chicken broth if needed
Drain the salmon and flake into your mixer bowl, add two eggs and everything else. Save the chicken broth to see if you need a little more moisture to hold the patties together. I just remembered the first time I made these I added a little lemon juice, very yummy addition.
In a heated pan add 1 tbsp. of coconut oil. While that’s heating up, shape your patties. I prefer to make many little ones, but you could make bigger ones if you want.
I’d say these were about 3 inches in diameter and about 1/2 inch thick. Gently place your patties in the hot oil and brown, flip and get the other side golden brown. Allow to cool on a paper towel.
I served these with Quinoa and broccoli. My family LOVES these! They have just the right amount of crispy outer layer. They have approximately 96.5 calories per patty.
This is what I used to make the Quinoa. Quinoa is so cool because it’s a perfect protein and it’s loaded with calcium and iron. You cook it similar to rice: 1 part quinoa to 2 parts liquid. After rinsing the quinoa, put it in a pot with your liquid of choice. I chose chicken stock. Bring it to a boil, once it’s boils, reduce heat to a simmer and let it simmer covered until all the liquid is absorbed. It will look funny, kind of like there’s little baby finger nails mixed in there. I added a couple tablespoons of parmesan cheese to give it a little more flavor. It has a nice semi crunchy/chewy texture.
This was our protein packed lunch! YUM!
Be Blessed as you nourish your family on the inside and out!