Crispy Salmon Patty Sandwiches With Herb Mayo And Fries
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 30 min · Fish · dairy-free, high-protein
1065 cal
51g protein
96g carbs
53g fat
per serving · estimated
Ingredients
- 4 cans (6 oz), drained canned salmon
- 1 large eggs
- 3/4 cup panko bread crumbs
- 3 1/2 tbsp mayonnaise
- 2 large hamburger buns
- 7 oz frozen steak fries
- 1 tbsp vegetable oil
- 1, minced yellow onion
- 2 leaves leaf lettuce
- 1, juiced lemon
- to taste fresh dill, salt and pepper
Method (tap to check — screen stays awake)
- Heat the oven to 450F and get the fries in on a sheet pan for 20 minutes, shaking the pan once.
- Drain the salmon hard and flake it into a bowl with the eggs, panko, minced onion, 3 tablespoons of the mayonnaise, salt and pepper. Shape four patties and chill them on a plate for 5 minutes so they hold together in the pan.
- Fry the patties in the oil over medium heat, 4 minutes a side, moving them as little as possible - flip only once the underside is set into a solid brown crust or they will fall apart.
- Stir the rest of the mayonnaise with the lemon juice and chopped dill, toast the buns, and build with lettuce and a thick smear of the herb mayonnaise, fries alongside.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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