Thursday, October 2, 2014

Fish Burgers

These burgers have been fantastic to have in the fridge during the week. I haven't tried freezing them yet, but I'm pretty sure they'll hold ok. It'll be great to have a batch done over the weekend and then have backups in the freezer for a quick meal.

I've done this recipe with canned tuna as well as with canned salmon. They've come out great both times. They're quite filling. I've had them in different ways depending on how hungry I was feeling - sometimes just the burgers themselves, other times I'd have it with salad, or I've made them a bit bigger and put them over a grilled portobello mushroom.


salmon burger over a grilled portobello mushroom with lettuce and tomato 



tuna burgers with a side salad of avocado and cherry tomatoes


Ingredients: 
2 cans tuna fish or salmon
1/2 cup almond flour
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1 tablespoon mixed herbs
2 eggs, beaten
3/4 cup mixed vegetables (I like to use a mixture of chopped bell peppers and peas)
generous squeeze of lemon
extra virgin rapeseed oil for frying

Directions: 
1. Beat the eggs
2. Mix together the fish, almond flour, and spices
3. Mix the beaten eggs into the fish mix
4. Mix in the vegetables and the lemon
5. Shape into patties (number depends on how large you want the burgers)
6. Fry

Nutritional info: (per burger; based on the recipe above making 6 burgers and including 2 T of oil for frying) 

Tuna burgers:
210 calories
18 g. protein
5.2 g. carbohydrates (2 g. fiber)
13 g. fat (2 g. sat fat)

Salmon burgers:
185 calories
17 g. protein
5.2 g. carbohydrates (2 g. fiber)
12 g. fat (1.5 g. sat fat)



6 comments:

  1. Anonymous5:41 PM

    Yum!

    ReplyDelete
  2. In the south we call them "salmon patties". We had them for dinner. :-) Granted, my grandmother used bread crumbs instead of almond meal, but they are yummy, inexpensive, and easy. hits all my high points!

    ReplyDelete
  3. LOVE fish burgers. Quick and easy and filling:-) Love them with sauteed cabbage and mustard!

    ReplyDelete

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