Salmon & Ricotta Patties

This is a quick and simple mid-week staple. 

Choose salmon with edible bones as this is a rich source of valuable calcium.
Serve with salad or steamed veggies, some avocado and roasted beetroot. 

 

Ingredients

  • 800g tinned wild Alaskan salmon
  • 1 onion, diced
  • Olive oil for sautéing 
  • A handful of finely chopped fresh dill
  • 2 tsp salted capers
  • 160g fresh ricotta cheese
  • Black pepper and chilli flakes to taste
  • 2 organic eggs, beaten
  • Ghee for pan-frying    

Method

  • Drain the salmon well, place in a mixing bowl and pat dry with paper towel to remove any excess liquid.
  • Heat a little olive oil in a pan. Add the onion and sauté on low heat until nice and golden, about 5 minutes. Add the onion to the bowl. 
  • Add in the dill, capers, ricotta, eggs, pepper and chilli flakes and combine well.
  • Form the mix into roughly 80g patties.
  • In a large frying pan, heat two teaspoons of ghee. 
  • Pan fry patties for about 3 minutes on each side, until golden brown. Repeat this process for the remainder of the mix.

Nutritional Information

Per Serving (recipe serves 12)

488.7kJ
Energy
(116.8Cal)
18.0g
Protein
4.5g
Fat
1.4g
Carbs
0.3g
Fibre