Salmon Patties and Smashed Peas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 487 cal. | (23 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.2 μg | (26 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 34.9 μg | (58 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21.2 mg | (177 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 195 μg | (65 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 850 mg | (21 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 4 g |
Ingredients
- For salmon patties
- 18 ozs Salmon (ready to cook skinless)
- 1 egg
- 2 ozs Corn kernel (frozen)
- 2 Tbsps fresh Basil
- 1 Tbsp Horseradish (from a jar)
- 4 ozs White bread crumbs
- salt
- 1 tsp sweet ground paprika
- ½ tsp fresh lemon juice
- freshly ground peppers
- 3 Tbsps vegetable oil
- Fleur de sel
- For smashed peas
- 6 ozs Vegetable broth
- 12 ozs Peas (frozen)
- salt
- freshly ground peppers
- 2 sprigs mint
- 7 ozs Cottage cheese
Preparation steps
For salmon patties, rinse the salmon, pat dry and coarsely chop. Crush in the chopper crush until slightly lumpy. Add the egg, the thawed corn kernels, basil and horseradish into the chopped salmon. Add breadcrumbs to the mixture as required to make a pliable mixture. Stir in the lemon juice and paprika, and season with salt and pepper.
Form 8-12 small balls from the mixture. Roll the balls into the remaining breadcrumbs and fry until golden brown on each side for 3-4 minutes in a pan in hot oil. Press down lightly to make them patties.
For mashed peas, boil the broth in a pot. Add the peas, season with salt and pepper, cover the pot, and cook for about 5 minutes until tender.
Rinse the mint, shake dry, pluck off the leaves and chop coarsely. Remove the peas from the heat, pass the broth through a sieve, and collect the peas. Crush the peas roughly with the potato masher. Add the cottage cheese along with mint and broth as required into the peas, and season with salt and pepper.
Drain the salmon patties on paper towels and sprinkle with a little fleur de sel salt. Arrange on plates and serve with the smashed peas.
