BHG SALMON PATTIES
Toddlers love these healthy, protein filled meal-in-a-patty! this is my version of the one on page 253 of the Better Homes and Gardens new cookbook. I've changed things a little, to make it more toddler friendly, but it's still totally adult friendly too!
Provided by Peggy loves Dessert
Categories One Dish Meal
Time 30m
Yield 3-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix everything together, heat 1 tbs cooing oil in skillet, form mixture into patties and fry in hot oil about 6 minutes or till golden brown, turning once.
- make patty size based on audience. toddlers like silver dollar sized patties. adults like burger sized.
- add old bay seasoning for an adult twist.
Nutrition Facts : Calories 261.2, Fat 14.4, SaturatedFat 7.3, Cholesterol 90.3, Sodium 243.6, Carbohydrate 2.5, Fiber 0.1, Sugar 0.3, Protein 29.1
LEMON-DILL SALMON CAKES
Chopped Meyer lemon adds sweet, aromatic notes to each and every bite of these tender salmon cakes.
Provided by BHG Test Kitchen
Time 40m
Number Of Ingredients 8
Steps:
- In a medium bowl stir together egg, 3/4 cup panko, salmon, chopped lemon, dill weed, 2 Tbsp. water, and 1/4 tsp. each salt and black pepper.
- Place remaining 1/2 cup panko in a small bowl. For each cake, shape 1/4 cup salmon mixture into a ball. Roll in panko to coat; press to 1/2 inch thick.
- In a large skillet heat 2 Tbsp. vegetable oil over medium-high heat; add half of the salmon cakes in a single layer. Cook 5 to 7 minutes or until browned and crisp, turning once. (If necessary, reduce heat to medium to prevent overbrowning.) Remove; cover to keep warm. Repeat with remaining oil and cakes.
- Meanwhile, for salad, in a bowl toss greens with lemon juice and a drizzle of olive oil. Serve salad with salmon cakes; top with additional dill weed.
- *For regular lemon: Use 1 tsp. zest and 1 Tbsp. juice in salmon cakes; use 2 Tbsp. lemon juice over salad.
Nutrition Facts : Calories 270 kcal, Carbohydrate 16 g, Cholesterol 67 mg, Protein 17 g, SaturatedFat 2 g, Sodium 404 mg, Sugar 1 g, Fat 16 g, UnsaturatedFat 12 g
SPEEDY SALMON PATTIES
I combine seven easy ingredients for this salmon patty recipe. When I was a girl growing up on the farm, my mom often fixed these when we were late in the field. These salmon cakes are also tasty with chopped green peppers added to the mixture. -Bonnie Evans, Cameron, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first 6 ingredients. Crumble salmon over mixture and mix well. Shape into 6 patties. , In a large skillet over medium heat, fry patties in butter for 3-4 minutes on each side or until set and golden brown.
Nutrition Facts : Calories 288 calories, Fat 15g fat (4g saturated fat), Cholesterol 139mg cholesterol, Sodium 1063mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.
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SALMON BURGERS WITH LIME MAYONNAISE - BETTER HOMES
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Servings 4Calories 437 per servingTotal Time 38 mins
- Rinse salmon and pat dry; cut into 1-inch chunks. Place salmon in food processor; cover. Pulse 7 times to coarsely grind (do not overprocess); set aside. In bowl combine panko, green onions, cilantro, ginger, garlic, eggs, soy sauce, and lemon juice. Stir in salmon.
- Line a tray with parchment paper or foil. Divide salmon into four (2/3-cup) mounds on the tray. Shape into 1-inch-thick patties. Cover with plastic wrap; refrigerate at least 30 minutes or up to 8 hours (mixture will be easier to handle after chilling).
- Heat oil in large skillet over medium-high heat. Add salmon patties. Cook 4 to 5 minutes per side or until cooked through (160 degrees F). Serve with Lime Mayonnaise on buns with lettuce.
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4.6/5 (10)Total Time 25 minsServings 4Calories 422 per serving
- In a medium bowl combine salmon, bread crumbs, sweet pepper, green onions, egg, 2 tablespoons of the mayonnaise, and the mustard. Shape into eight 2 1/2-inch patties (about 1/3 cup each).
- Coat a very large nonstick skillet with nonstick cooking spray and heat over medium heat. Add patties and cook for 4 to 5 minutes or until browned. Coat patty tops with nonstick cooking spray; turn. Cook 4 to 5 minutes more or until browned and cooked through (160ºF.).
- For parsley mayo, in a small bowl stir together the remaining mayonnaise, parsley, lemon juice, and hot sauce. Serve patties with parsley mayo.
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