3 Serves
35 Mins
In a large mixing bowl, combine the flaked salmon, chopped olives, minced garlic, sliced green onions, chopped parsley, egg white, panko breadcrumbs, yogurt, mayonnaise, salt, black pepper, chili powder, and paprika. Mix thoroughly until well combined.
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Vitamin E
3 mg / 15 mgVitamin K
74 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
88 µg / 400 µgCalcium
111 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
146 mg / 1,250 mgPotassium
378 mg / 4,700 mgSodium
1299 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
1183 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Divide the salmon mixture into six equal portions. Shape each portion into a ball, press a teaspoon of brie cheese into the center, and seal the salmon around it. Flatten each into a 1-inch thick patty.
Whisk the egg in a shallow dish. Dip each salmon patty into the egg, then dredge in the cornmeal until evenly coated.
Preheat your oven to 175°C. Heat cooking oil in a large skillet over medium heat. Sear the patties for 2 minutes per side until golden brown.
Transfer the browned patties to a baking sheet and bake in the preheated oven for 15 minutes. Remove from the oven, drizzle with fresh lemon juice, and serve immediately.
25
g95
g20
g
Yemeni
