April 27, 2020
Pan Seared Salmon Patties
INGREDIENTS
- 340g of wild salmon – fresh or tinned
- 1 egg
- 2 tbsp all-purpose flour
- ¼ cup red bell pepper, chopped fine
- ¼ cup red onion, chopped fine
- 1 tbsp parsley, chopped fine
- 3 tbsp plain breadcrumbs, plus 3 tbsp for coating the sliders
- 3 tbsp mayonnaise
- 2 tsp lemon juice, fresh squeezed
- 1 tsp chilli flakes (optional)
- 2 tbsp cooking oil (suitable for high heat)
- Salt and pepper to taste
- Big handful fresh herbs, chopped fine, for garnish
METHOD
- In a large bowl, combine egg, flour, bell pepper, onion, parsley, breadcrumbs, mayonnaise, lemon juice and chilli flakes (if desired).
- Add Salmon and mix well. Add salt and pepper to taste.
- Form the mixture into 10 equal portions and flatten into patties.
- Lightly coat each patty in extra breadcrumbs.
- Heat cooking oil in large frying pan on medium–high heat.
- Add cakes in small batches, 3-4 at a time. Cook 3–4 minutes each side, or until golden brown.
- Remove from heat and allow to cool on paper towels.
- Garnish with freshly chopped herbs.
NOTES
- Makes: 10 patties
- Skill Level: Medium
- Serve with a simple garden salad and enjoy!
Spinach, Bacon & Cheese Scramble 1 serving | 10 minutes Ingredients 2 eggs 2 slices Bacon, Cooked (chopped) Sea Salt & Black Pepper (to taste) 1/2 tsp Extra Virgin Olive Oil 3 cups Baby Spinach 1 1/2 ozs Cheddar Cheese (shredded) Method In a small bowl whisk the eggs and add the bacon. Season with salt and pepper. Heat a skillet over medium heat and drizzle the oil. Once hot, add the spinach and cook until just wilted, about one minute. Pour in the egg mixture and add the cheese and cook, stirring occasionally until the eggs are cooked to your liking. Remove from heat and enjoy! Notes Leftovers: Refrigerate in an airtight container for up to two days. Dairy-Free: Omit the cheese or use a vegan cheese. No-Pork: Omit the bacon. Nutrition Facts Amount per 2 servings 442 calories 32gs protein 5gs carb 33gs fat
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Beef & Napa Cabbage Stir Fry 2 servings | 15 minutes Ingredients 12 ozs Extra Lean Ground Beef 1/4 tsp Sea Salt (divided) 1 cup Matchstick Carrots 1 cup Broccoli (chopped into small florets) 4 stalks Green Onion (chopped, plus more for garnish) 1 Garlic (clove, minced) 1 tbsp Ginger (fresh, grated) 4 cups Napa Cabbage (finely sliced) 2 tbsps Coconut Aminos 1 tbsp Apple Cider Vinegar Method Heat a large pan over medium heat. Once hot, add the beef and cook for four to six minutes or until cooked through. Break the meat apart as it cooks. Season with half the salt. Once cooked, set aside, leaving the fat in the pan. Add the carrots and the broccoli to the same pan and cook for three to four minutes or until just tender. Stir in the green onions, garlic, and ginger. Cook for one more minute. Add the cabbage, mix well and cook, covered, for two to three minutes or until wilted. Stir in the cooked beef, coconut aminos, apple cider vinegar, and the remaining salt. Cook until warmed through. Serve topped with more green onions (optional) and enjoy! Notes Leftovers: Refrigerate in an airtight container for up to four days. Freeze for up to three months. Serving Size: One serving is approximately 2 1/2 cups. More Flavor: Use ground chicken, turkey, pork, or lamb instead of beef. Additional Toppings: Cilantro or Thai basil. Nutrition Facts Amount per 2 servings 723 calories 80gs protein 48gs carb 24gs fat