Ginger Salmon Patties with Ponzu
Whip up these easy, gingery salmon patties ahead of time for a heat-and-serve lunch or last-minute appetizer.
Ingredients
- 2 (5 oz) cans Chicken of the Sea® Pink Salmon, Skinless & Boneless, drained
- 2 large eggs
- 2 teaspoons fresh lemon juice
- 1 cup panko bread crumbs (or crushed pork rinds for keto), divided
- 2 Tablespoons chopped fresh cilantro
- 2 stalks green onion, minced
- 1 Tablespoon finely minced fresh ginger (or 2 teaspoons ginger powder)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- black pepper, to taste
- Oil for frying
- 1/4 cup ponzu sauce
- Garnish: lemon slices, sliced green onion and minced cilantro
- Optional: top with togarashi seasoning
Nutrition Facts
calories
151
total fat
5.6g
saturated fat
1.1g
trans fat
0.6g
cholesterol
77mg
sodium
993mg
total carbohydrates
15g
fiber
1g
total sugars
2g
protein
10g
vitamin d
20%
calcium
6%
iron
9%
potassium
4%
Instructions
- Mix egg, lemon juice, 1/3 cup of panko bread crumbs or crushed pork rinds, cilantro, green onion, fresh ginger, garlic powder, salt, and pepper until well combined.
- Gently mix in the salmon until combined.
- Put the remaining 2/3 cup of panko or crushed pork rinds in a bowl. Scoop about 1/4 cup of salmon mix and form into a patty about 2-inches wide. Gently press the patty into the bowl of panko or crushed pork rinds. Coat both sides of the patty. Repeat for the rest of the patties.
- Heat about 1/4” of oil in a skillet on medium heat. Fry both sides of the salmon patties until they are golden brown and cooked through, about 3-5 minutes per side.
- Serve with ponzu sauce and optional garnishes.
Nutrition Facts
calories
151
total fat
5.6g
saturated fat
1.1g
trans fat
0.6g
cholesterol
77mg
sodium
993mg
total carbohydrates
15g
fiber
1g
total sugars
2g
protein
10g
vitamin d
20%
calcium
6%
iron
9%
potassium
4%
