Fish Burgers

Fish Burgers

Tinned fish is both economical and convenient, making it an excellent choice for a quick, protein-packed meal. Some varieties can be high in sodium and unsustainable, so it’s best to read the label. This recipe comes together in minutes with kitchen staples you most likely have on hand. While finishing in the oven, you can decide on your favorite toppings. I favor crisp cucumber, creamy avocado, fresh microgreens, and lemon aioli all nestled under a cauliflower bun…but that’s me, you do you.


INGREDIENTS
15 ounces canned salmon, drained
1 tablespoon lemon juice
1 egg
1 tablespoon butter
1/2 cup onion, chopped
1/2 cup red pepper, chopped
1/4 cup almond flour
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon granulated onion
1/8 teaspoon black pepper

Preheat oven to 425 degrees F.

Lined a baking sheet with parchment.

Using a processor, pulse salmon, until finely chopped.

In a small bowl, add chopped salmon, lemon juice, and egg, stirring, until well-combined.

Set aside.

Over medium heat, warm a small, nonstick skillet.

Add butter, melting to thinly coat bottom.

Add onion and red pepper, sautéing, until tender.

Remove from heat.

Add cooked vegetables to salmon mixture, stirring, until well-combined.

Using a 1/4-cup measure, scoop salmon mixture onto prepared baking sheet in eight parts.

Flatten and shape into patties.

Bake for 10 minutes, until golden.

Serve warm.

 

 



SERVING INFORMATION:
YIELD: 8
SIZE: one
CARBS: 2g
NET CARBS: 1g

NUTRITION INFORMATION:
CALORIES: 117
TOTAL FAT: 7g
DIETARY FIBER: <1g
CHOLESTEROL: 117mg
SODIUM: 255mg
SUGARS: <1g
PROTEIN: 12g
The nutrition information provided for this recipe is determined by Spoonacular.
Substituting any ingredients may change the posted nutritional values.




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