Salmon Veggie Patties (Edit recipe)

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Do your kids eat fish? While Sawyer loves salmon, lately Liv has been hesitant to eat fish unless it’s made into a breaded patty (I find finger foods are always a hit with my kids). I also add caramelized onions and sweet red bell pepper for extra vitamins, potassium, and fiber! The great thing about this recipe is that we usually use leftover cooked salmon from earlier in the week. I love repurposing leftovers so no one gets bored eating the same foods throughout the week.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

11

Serves: 4

Ingredients

1 1/2 lb Salmon, organic, seasoned with salt, pepper, garlic powder, and onion powder
2 whole Yellow Onion, small, chopped
1/2 whole Red Bell Pepper, chopped
1 cup Panko Breadcrumbs
2 whole Egg, large, slightly beaten
3 Tbsp Mayonnaise
1 tsp Garlic Powder
1 tsp Salt
1 tsp Black Pepper
1 Tbsp Parsley, a sprinkle
1/4 cup Avocado Oil, for frying

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bake salmon with avocado oil and seasoning at 425F for 10-15 min or until cooked through.
Flake salmon with fork and let it cool.
Heat skillet over medium heat and sauté onions and red pepper til soft and fragrant. In a mixing bowl, combine salmon, sautéed onions and peppers, bread crumbs, beaten eggs, mayo, garlic, salt, black pepper, and fresh parsley.
Mix and shape into croquettes. We used an ice cream scoop to create the patties.
Heat oil in a pan over medium heat and sauté croquettes until crispy brown on the outside.
Use a paper-towel lined plate to absorb the excess oil and layer the croquettes over additional paper towels.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	241
Fat:	23 g
Carbohydrates:	6 g
Protein:	1 g
Cholesterol:	8 g
Sodium:	604 mg
Fiber:	2 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.