4 Serves
40 Mins
Using a sharp knife, finely mince the fresh salmon fillets on a cutting board.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
23 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
219 mg / 1,250 mgPotassium
353 mg / 4,700 mgSodium
533 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
29 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
In a large mixing bowl, whisk the egg until smooth using a whisk.
Add the minced salmon, finely diced onion, and capers to the bowl, stirring until well incorporated.
Fold in the panko breadcrumbs until the mixture holds its shape, then divide and form into four equal-sized patties.
Place the patties on a preheated grill and cook for 2-3 minutes per side until golden brown and cooked through.
25
g95
g20
g
Yemeni
