Bhg Salmon Patties Food
BHG SALMON PATTIES
Toddlers love these healthy, protein filled meal-in-a-patty! this is my version of the one on page 253 of the Better Homes and Gardens new cookbook. I've changed things a little, to make it more toddler friendly, but it's still totally adult friendly too!
Provided by Peggy loves Dessert
Categories One Dish Meal
Time 30m
Yield 3-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix everything together, heat 1 tbs cooing oil in skillet, form mixture into patties and fry in hot oil about 6 minutes or till golden brown, turning once.
- make patty size based on audience. toddlers like silver dollar sized patties. adults like burger sized.
- add old bay seasoning for an adult twist.
Nutrition Facts : Calories 261.2, Fat 14.4, SaturatedFat 7.3, Cholesterol 90.3, Sodium 243.6, Carbohydrate 2.5, Fiber 0.1, Sugar 0.3, Protein 29.1
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CHILI-GLAZED SALMON BURGERS - BETTER HOMES & GARDENS
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- Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Cut into 1-inch pieces. Place salmon, half at a time, in a food processor. Cover and process until finely chopped. In a large bowl combine egg, green onions, salt, and black pepper. Add chopped salmon; mix gently until combined. Using damp hands, shape mixture into six 1/2-inch-thick patties. Cover and chill for at least 30 minutes.
- Meanwhile, in a small bowl combine mayonnaise and 2 to 3 tablespoons Asian chili sauce. Cover and chill until needed.
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- In a medium bowl combine salmon, bread crumbs, sweet pepper, green onions, egg, 2 tablespoons of the mayonnaise, and the mustard. Shape into eight 2 1/2-inch patties (about 1/3 cup each).
- Coat a very large nonstick skillet with nonstick cooking spray and heat over medium heat. Add patties and cook for 4 to 5 minutes or until browned. Coat patty tops with nonstick cooking spray; turn. Cook 4 to 5 minutes more or until browned and cooked through (160ºF.).
- For parsley mayo, in a small bowl stir together the remaining mayonnaise, parsley, lemon juice, and hot sauce. Serve patties with parsley mayo.
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- Rinse salmon and pat dry; cut into 1-inch chunks. Place salmon in food processor; cover. Pulse 7 times to coarsely grind (do not overprocess); set aside. In bowl combine panko, green onions, cilantro, ginger, garlic, eggs, soy sauce, and lemon juice. Stir in salmon.
- Line a tray with parchment paper or foil. Divide salmon into four (2/3-cup) mounds on the tray. Shape into 1-inch-thick patties. Cover with plastic wrap; refrigerate at least 30 minutes or up to 8 hours (mixture will be easier to handle after chilling).
- Heat oil in large skillet over medium-high heat. Add salmon patties. Cook 4 to 5 minutes per side or until cooked through (160 degrees F). Serve with Lime Mayonnaise on buns with lettuce.
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