I love these salmon patties. It is a snack that I make all the time at our home. First, it can be prepared ahead of time. And since they are in the shape of patties it’s great to use as packed lunch or for picnic (They actually taste pretty good even at room temperature). I even serve them as appetiser at dinner parties. It contains good protein from the fish and lots of vegetables inside the salmon cake. If your kid does not like vegetables (like mine), this is a life saver dish to make them enjoy their vegetables without fussing. The potatoes inside is a good carb source. Instead of salmon, you can use other kind of white fish like halibut of sole, or even ground chicken or beef. It lasts for 4-5 days in the refrigerator.
(makes eight to twelve 4cm salmon cakes)
- 1 salmon fillet
- 1/4 cup finely chopped carrots
- 1/4 cup finely chopped onions
- Finely chopped bell peppers
- 1 small size potato
- 1 egg (optional)
- Breadcrumbs (optional)
- Black pepper
- Your favorite spices (optional) – you can use fresh diced herbs or dried herbs. Dill and parsley always work nicely with the salmon.
- Steam salmon fillet and then flake the meat.
- Steam a small size potato and slightly mash it.
- In a large bowl, mix the salmon and chopped vegetables. Add the potato mash to help the patties stick together better. Adding a whole egg or just the egg white will also help the patties form. Mix everything. Add a little bit of the water if the mixture gets too dry.
- Make into patties. If you want them a bit crunchy you can add some of breadcrumbs if your carb allowance isn’t a worry.
Bake the patties in the oven for 20 minutes or pan fry them (no oil needed).
These little patties are my #1training snack after hard boiled eggs. They are filled with all your nutritional needs -protein, vegetables, carbs and good fat. I like to make a cucumber yogurt dip to go with it and there is your dairy intake too!