Salmon Patties and Coleslaw
A healthy recipe using canned salmon and cabbage
Ingredients
- Ingredients
- 10 oz. wild salmon canned or fresh salmon (it's abour 2 cans)
- 1 medium egg
- ½ cup almond flour
- 1/4 cup white onion minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley minced
- 1 tablesspon fresh chives minced
- 1 teaspoon garlic powder
- Kosher salt and freshly ground black pepper to taste
- 4 cups cabbage purple, green or a mix shredded
- 1/2 carrot peeled and shredded
- 2 green onions root end removed and sliced thin
- ¼ cup mayo I used my homemade mayo recipe.
- 1 tsp yellow mustard
- ½ tsp garlic minced
- 1 tsp apple cider vinegar
- Salt and black pepper
- Total:
- 00:00
Instructions
-
1FOR THE DRESSING
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2Combine all the ingredients for the dressing in a small mason jar. Close with the lid and shake well.
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3For the Salmon Patties
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4Add all the ingredients for the salmon burger in a medium size bowl. Mix everything together.
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5Heat olive oil on a non-stick pan on the stove.
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6Form into 4-6 burgers. Handle carefully the patties because they fall apart easily when they are not cooked.
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7Cook for about 3-5 minutes on each side until golden brown.
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8Make the coleslaw: place all the ingredients for coleslaw salad in a large bowl and mix well. Pour the dressing and again mix everything very well.
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9MEAL-PREPPING
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10Place an even amount of salmon patties and coleslaw salad into 4 different medium glass containers. Cover with the lid and place in the fridge for up to 4 days. Don’t need to heat this recipe on the oven. Top each bowl with died avocado and green onions if you prefer.
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11Notes
-
12Add another egg or put in fridge before pan frying to bind
- Category
- Lunch
Recipe Attribution
https://www.primaverakitchen.com/salmon-patties-with-coleslaw-meal-prep-bowls/#wprm-recipe-container-30954
Printed from recipe.exchange
https://recipe.exchange/recipes/01KPS8MEKWWDD05GEYKHJ2ZK2H
Printed on July 26, 2026