Monday, June 1, 2015

Crispy Baked Zucchini and Salmon Patties

I absolutely love potato pancakes, or latkes, but the potatoes cooked to a crispy golden in oil don't love me. No wait, I've got that wrong, the potatoes and oil love me soooooo much they've been known to take up residence on my, erm, being.

So what's a latke loving gal like myself supposed to do?

Create a recipe that's not only crispy and delicious, it's nutrient rich and super healthy!

 This easy recipe from the pantry can be put together in 15 minutes - perfect for a busy weekday! Serve with a big tossed salad and you've got a meal the whole family will love! (I've also been known to get into them later... shhhhhh... don't tell anyone, but they're really good cold).

Visit the printable recipe here: Crispy Baked Zucchini and Salmon Patties

Learn how to make these (and see what The Man I Married thinks about them ) with my step by step video.

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 12 patties - 6 per baking sheet

  • 1, 7.5 oz tin sock eye salmon
  • 1 Tbsp fresh lemon juice
  • 1/4 tsp salt
  • 1 tbsp fresh chopped dill
  • 1/2 tsp black pepper 
  • 2 tbsp mashed ripe avocado 
  • a few shakes of hot sauce
  • 2 cups peeled and shredded zucchini
  • 1 tsp salt
  • 1 tablespoon grated onion
  • 1 egg, beaten
  • 2 tablespoons flour (I like chick pea flour in this recipe but any will do)
  • 2 tbsp shredded parmesan cheese
  • 1 cup whole wheat Panko breadcrumbs
  • Cooking spray or Extra Virgin Olive Oil in a mister

  1. Drain the salmon. Flake and mix it in a medium bowl with the salt, pepper, dill, hot sauce, and avocado.
  2. Grate the zucchini and place mixed with 1 tsp of salt in a colander over the sink and let sit for 10 minutes. After 10 minutes, place in a large t-towel and wring, extracting as much moisture as possible from the grated zucchini.
  3. In a medium bowl stir the zucchini, onion, salmon/avocado mixture, egg, flour and Parmesan cheese together.
  4. Preheat oven to 400 degrees F, line 2 large baking sheets with parchment paper and spray with cooking spray. Fill an ice cream scoop with the batter, place on prepared baking sheet and flatten with the back of the scoop, using your fingers to make even patties. 
  5. Sprinkle each patty with breadcrumbs and gently press them in. Using a spatula, gently turn over and sprinkle bread crumbs onto the other side.
  6. Mist or spray the patties with a light mist of cooking spray or olive oil.
  7. Repeat with remaining batter. 
  8. Bake for 10 - 12 minutes, flip, mist, and bake for another 10 - 12 minutes. Remove from the oven and serve hot or cold. These are delicious on their own but can also be served with a dollop of sour cream, Greek yogurt, or apple sauce. 

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.  

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