Ingredients
- 1 x 415g can red salmon, drained, skin and bones removed
- 70g feta, chopped
- 1/2 avocado, stone removed, peeled, chopped
- 1/3 cup loosely packed chopped fresh continental parsley
- 2 tablespoons finely shredded romano cheese
- 2 tablespoons bought hummus
- 1 tablespoon chopped fresh chives
- 1 teaspoon fresh lemon juice
- 1 teaspoon olive oil
- 35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
- Salt & freshly ground black pepper
- 90g (1 cup) dried (packaged) breadcrumbs
- 2 tablespoons olive oil, extra
- Rocket leaves, to serve
- Steamed asparagus, to serve
Method
- Step 1Place the salmon, feta, avocado, parsley, cheese, hummus, chives, lemon juice, oil and fresh breadcrumbs in the bowl of a food processor and process until just combined. Taste and season with salt and pepper. Divide mixture into 4 equal portions and shape each portion into 8cm patties. Place patties on a plate, cover with plastic wrap and place in the fridge to chill for 2 hours or overnight.
- Step 2Place the breadcrumbs on a plate. Coat both sides of the patties in the crumbs.
- Step 3Heat oil in a large frying pan over medium heat. Add patties and cook, uncovered, for 5 minutes each side or until golden and heated through. Serve patties with rocket leaves and steamed asparagus.
- Low carb
- Low sugar
- Lower gi
Nutrition
4034 kj
Energy
62g
Fat Total
17g
Saturated Fat
7g
Fibre
55g
Protein
154mg
Cholesterol
1628.87mg
Sodium
4g
Carbs (sugar)
44g
Carbs (total)
All nutrition values are per serve
Notes
Prep: 10 mins (+ 2 hours or overnight chilling time)
- Author: Phillip Moffat
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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