Free Healthy Recipe - Salmon Patties

Low carbohydrate, Low fat

Designed with children and teenagers in mind, this recipe combines salmon and vegetables and is a great way to increase Omega 3 fats in your kids' diets. Easy to freeze and reheat (see below) make double the batch and serve for an easy midweek dinner with salad or steamed vegies on the side.

This recipe comes courtesy of Frost Bite - Freezer Recipes for Toddlers to Teenagers by Susan Austin.

2 large potatoes, (about 350g)
200 grams tinned salmon, drained
1/3 cup vegetables, such as zucchini, mushroom, grated carrot etc
1 egg lightly beaten
1 tbsp milk
breadcrumbs (fresh)

Peel potatoes and cut into large chunks then cook in simmering water until tender. Drain potatoes then mash with a fork until most lumps are gone.

Combine the potato, salmon and vegetables in a large bowl and mix well. Place some flour in one shallow bowl, the combined egg and milk in a second bowl and breadcrumbs in a third bowl.

Dampen your hands with water and form the salmon mixture into patties then dip each one into the flour, the egg wash and then the breadcrumbs. Place on a plate and refrigerate for 30-60 minutes to firm up.

Heat some oil in a large frypan and cook the patties for a few minutes on each side so that they are nicely browned. Allow to cool.

Freeze: 'Flash freeze' the patties on a tray lined with baking paper then transfer to a freezer bag or plastic container.
Defroat: In the fridge, or reheat from frozen
Reheat: Place on a tray in a 200 degree Celsius oven for 10 minutes or until heated through. Allow to cool a little before serving.

Makes 10 servings (serve = 1 pattie)

Scale recipe to serves

Prep Time: 1.5 hrs
Cooking Time: 10 mins
Ready in: 2 hrs

Suitable for:
Dinner, Finger Food, Lunch, Snack
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Nutritional Information - Per Serve
Kj 396 kj
Calories 95 kcal
Fat 4.5 g
Saturated Fat 1 g
Total Carbohydrate 7.5 g
Total Protein 5.6 g
Fibre 0.1 g

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