Description
Crispy and flavorful Salmon Patties paired with a refreshing cabbage slaw—an easy and healthy meal perfect for lunch or dinner.
Ingredients
Units
Scale
- 2 (6 oz) cans salmon, drained and flaked
- 1/4 cup breadcrumbs
- 1 egg
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped onion
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- 2 tablespoons olive oil (for frying)
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 2 tablespoons plain Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste (for slaw)
Instructions
- In a large bowl, combine salmon, breadcrumbs, egg, mayonnaise, mustard, onion, parsley, salt, and pepper. Mix well.
- Form mixture into 6 equal patties.
- Heat olive oil in a skillet over medium heat.
- Cook patties for 3–4 minutes on each side or until golden and crispy. Set aside.
- In a separate bowl, mix Greek yogurt, apple cider vinegar, honey, salt, and pepper to make slaw dressing.
- Add shredded cabbage and carrots to the dressing and toss to coat evenly.
- Serve salmon patties warm with a generous portion of slaw on the side.
Notes
- Use fresh cooked salmon if preferred instead of canned.
- Refrigerate patties for 15 minutes before frying for better shape retention.
- Slaw can be made ahead and stored in the fridge for up to a day.
Nutrition
- Serving Size: 2 patties with slaw
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg