Cook Time: 20 minutes
Yield: 12 patties - 6 per baking sheet
Ingredients
- 1, 7.5 oz tin sock eye salmon
- 1 Tbsp fresh lemon juice
- 1/4 tsp salt
- 1 tbsp fresh chopped dill
- 1/2 tsp black pepper
- 2 tbsp mashed ripe avocado
- a few shakes of hot sauce
- 2 cups peeled and shredded zucchini
- 1 tsp salt
- 1 tablespoon grated onion
- 1 egg, beaten
- 2 tablespoons flour (I like chick pea flour in this recipe but any will do)
- 2 tbsp shredded parmesan cheese
- 1 cup whole wheat Panko breadcrumbs
- Cooking spray or Extra Virgin Olive Oil in a mister
- Drain the salmon. Flake and mix it in a medium bowl with the salt, pepper, dill, hot sauce, and avocado.
- Grate the zucchini and place mixed with 1 tsp of salt in a colander over the sink and let sit for 10 minutes. After 10 minutes, place in a large t-towel and wring, extracting as much moisture as possible from the grated zucchini.
- In a medium bowl stir the zucchini, onion, salmon/avocado mixture, egg, flour and Parmesan cheese together.
- Preheat oven to 400 degrees F, line 2 large baking sheets with parchment paper and spray with cooking spray. Fill an ice cream scoop with the batter, place on prepared baking sheet and flatten with the back of the scoop, using your fingers to make even patties.
- Sprinkle each patty with breadcrumbs and gently press them in. Using a spatula, gently turn over and sprinkle bread crumbs onto the other side.
- Mist or spray the patties with a light mist of cooking spray or olive oil.
- Repeat with remaining batter.
- Bake for 10 - 12 minutes, flip, mist, and bake for another 10 - 12 minutes. Remove from the oven and serve hot or cold. These are delicious on their own but can also be served with a dollop of sour cream, Greek yogurt, or apple sauce.
