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Ingredients
For the Roasted Salmon:
2 lbs (1kg) salmon filets
203 tablespoons olive oil
salt and pepper, to taste
For the Patties:
flaked roasted salmon
6-7 scallions, thinly sliced
2 bell peppers, diced
2 cups Panko breadcrumbs
3 eggs, beaten
1-2 teaspoons mustard
1/2 cup mayonnaise
1 teaspoons dried dill
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 teaspoons garlic powder
1/2 cup finely chopped parsley
The Slaw:
cabbage slaw
1 cup Greek yogurt
1/2 cup mayonnaise
1-2 tablespoons lemon juice
1-2 tablespoons olive oil
salt, to taste
freshly cracked black pepper to taste
Instructions
Preheat the oven to 425 °F, 220 °C.
Place the salmon in a baking pan and drizzle with olive oil. Season lightly with salt and pepper. Roast on the center rack for about 18 minutes or until cooked and flaky. Squeeze some lemon juice over the fish. Set aside to cool.
Add the scallions, 3-4 tablespoons olive oil, and diced bell peppers in a pan. Cook over medium- heat and cook until softened.
Flake the salmon and add it to a bowl. Add all of the remaining ingredients to the bosl and mix together.
Shape the patties. About 1/3 cup per patty.
Heat a skillet over medium-high heat and cook the patties 3-4 minutes per side until they’re a deep golden brown.
Make the Coleslaw: Combine the ingredients together in a bowl and mix.
Serve the patties over a salad, rice, or in a wrap. Kali Orexi!
Notes
The patties can be shaped and frozen (uncooked) up to 3 months.
Fresh salmon substitute: canned flaked salmon or tuna
Oven Instructions: Instead of pan frying brush the salmon patties with olive oil and bake in a preheated 400 °F, 200 °C oven for about 20 minutes. Flip them over halfway through cooking.
Air Fryer Instructions: Brush the salmon patties with olive oil and air fry at 400 °F for about 12 minutes. Flip over halfway through cooking.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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