Salmon Fritters
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
269
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 269 cal. | (13 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 361 mg | (9 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 ozs cleaned Salmon fillet (pin bones and skin removed)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 3 Tbsps good-quality olive oil (divided)
- 1 large egg (beaten)
- ½ tsp paprika
- ½ tsp ground Cumin
- 1 Tbsp Chili paste
- ¾ cup fresh Corn kernel
- ½ cup diced Zucchini
- ½ cup breadcrumbs (may substitute panko)
- For Lime Aioli
- ¼ cup Mayonnaise
- 1 clove garlic cloves (peeled and minced)
- 1 Tbsp fresh Lime juice
Preparation
Kitchen utensils
1 Pot, 1 Small pot, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Whisk, 1 Ice cream machine
Preparation steps
1.
Season the salmon on both sides with salt and pepper and cut into 3-inch strips. Heat 1 tablespoon of olive oil in a large skillet and saute the salmon until just golden on both sides. Set aside and cool for about 20 minutes.
2.
Meanwhile, in a small bowl, combine the beaten egg, paprika, cumin and chili paste; set aside.
3.
In a large mixing bowl, flake the fish into small pieces; add the corn, zucchini and breadcrumbs and mix to combine. Add the egg mixture last and mix well. Taste and adjust with seasoning with salt and pepper. Using clean hands, shape the mixture into 12 to 16 cakes.
4.
In a non-stick skillet, set over a medium-high heat, gently sauté the salmon cakes in the remaining olive oil until crisp outside and hot inside. Transfer to a serving platter and garnish with fresh cilantro sprigs and serve with aioli on the side.
5.
For Lime Aioli:
6.
In a small bowl, whisk mayonnaise, garlic and lime juice until well blended.
