3 Serves
42 Mins
In a large mixing bowl, combine your base mixture ingredients. Gradually fold in the panko breadcrumbs, one cup at a time, until the mixture reaches a firm, moldable consistency.
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Vitamin K
40 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
8 µg / 400 µgCalcium
50 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
9 mg / 1,250 mgPotassium
39 mg / 4,700 mgSodium
2 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Shape the mixture into six uniform cakes. Place them on a plate and refrigerate for 30 minutes to allow them to firm up.
On a shallow dish, combine the remaining panko breadcrumbs with the Cajun seasoning. Gently press each chilled cake into the mixture to coat all sides evenly.
Lightly coat a frying pan with cooking spray and place over medium heat. Sauté the cakes for 3 minutes, then spray the tops with additional cooking spray before flipping. Cook for another 3 minutes until golden brown.
Serve the hot cakes immediately, garnished with fresh lemon juice and a drizzle of melted butter.
7
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g5
g
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