Regular Foods · Dinner · by Mara
Tidewatcher's Pantry Salmon Cakes
Canned Salmon Protein Patties
Small baked patties turn one pantry can into four protein-first servings. The browned edge and dense fish texture make this a Regular Foods / after recovery recipe; use only when fish, egg, dairy, almond, and mustard are cleared.
- Total time
- 35 min
- Yield
- 8 small patties
- Serving
- 2 patties
- Texture
- Tender inside with a lightly browned edge
Ingredients
- 1 can (14.75 ounces) salmon, drained
- 1 large egg, beaten
- 1/4 cup plain nonfat Greek yogurt
- 2 tablespoons almond flour
- 1 tablespoon Dijon mustard
- 1 teaspoon dried dill
- 1/4 teaspoon onion powder
- Nonstick cooking spray
Directions
- 1
Heat the oven to 400°F / 204°C and line a sheet pan with parchment. Coat lightly with spray.
- 2
Inspect the salmon and remove all skin and hard bones, then flake it very finely.
- 3
Mix in the egg, yogurt, almond flour, mustard, dill, and onion powder. Rest for 5 minutes.
- 4
Shape eight small patties and bake for 10 minutes. Turn carefully and bake 6 to 8 minutes more, until the centers reach 160°F / 71°C.
- 5
Cool until just warm. Serve two patties, take small bites, and chew thoroughly. Refrigerate leftovers within 2 hours.
PER SERVING
Nutrition
- Protein
- 23g
- Calories
- 180
- Carbs
- 4g
- Fat
- 8g
- Fiber
- 1g
- Sugar
- 1g
- Sodium
- 360mg
Estimated from canned salmon, egg, almond flour, Greek yogurt, and Dijon mustard. Contains fish, egg, milk, and tree nuts. Salmon and mustard brands can change sodium substantially.
Source: Adapted and independently worded from registered dietitian Deb Hart's bariatric salmon-cake method, with a baked small-patty format and reduced filler.
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