Photo: Amirali Mirhashemian
Estimated Nutrition (whole recipe, rough)
846
Calories
43g
Protein
21g
Fat
118g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coho Salmon | 100g cooked | 208 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 pounds coho salmon (grated while frozen)
- 1 cup bread crumbs
- 1/2 cup liquid egg
- 1/2 green pepper, chopped such as Jalapeño
- 1/2 red pepper, chopped, such as Cayenne
- 1/2 white onion, minced (or 1 tbsp. onion powder)
- 1/2 green onion
- 1/4 head celery
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp seasoned salt
Directions
1
Mix all ingredients together well.
2
Shape into patties. Cook until inner core temperature reaches 165 F for 15 seconds or longer.
3
To store uncooked patties, layer individual patties between waxed sheets, sprayed with non-stick cooking spray and freeze. Defrost in fridge.
Recipe sourced from
fandom