Prep time – 20mins
Cooking time – 20mins
Serves – 4
| Ingredients | Qty | Protein | Fat | CHO |
| Salmon (tin not fresh) - 1 large | 400g | 95 | 30 | 0 |
| Eggs (med - large) - 2 | 2 | 10 | 12 | 1 |
| Almond meal - 1/2 cup | 50g | 10 | 25 | 4.5 |
| Spring onion - 2 stalks | 60g | 1 | 0 | 3 |
| Spinach - 2 cups | 60g | 2 | 0 | 1 |
| Parsely - 1 sprig | 20g | 0 | 0 | 0 |
| Fresh dill - 1 tsp | 1 tsp | 0 | 0 | 0 |
| Butter - 2 TBS | 40g | 0 | 32 | 0 |
| Salt - to taste | n/a | 0 | 0 | 0 |
| Pepper - to taste | n/a | 0 | 0 | 0 |
| Total per serve | 1 | 30g | 25g | 2.5g |
SERVES – 4
per Serve – main ingredients only: 250 cal / 1480 kJ
This recipe used tinned salmon, not fresh. Choose with skin and bones for the added nutrition. The skin provides healthy fatty acids and the bones are a rich source of calcium. Note: the bones in tinned fish are pre-cooked and edible. Do not eat bones in fresh fish.
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Add the tinned salmon to a large mixing bowl and mash with a fork. The bones are an excellent source of calcium, so mash these in, or remove if you prefer. Add the rest of the ingredients, except the butter, and combine.
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Divide the mixture into four. Then divide these four portions further to make smaller patties. e.g. 12 portions, so 3 patties per serve.
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Shape into flat rounds. Use an egg-ring if you want perfectly round patties.
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Melt the butter in a skillet on medium heat, then add the salmon patties and cook until golden brown on each side, about 3 minutes per side.
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Serve hot, or allow to cool and keep in the refrigerator for later.
ADDITIONS:
- Ketogenic: serve with a green salad tossed with a vinaigrette.
- Standard Carb: serve with potato salad and sliced cucumber.
