INGREDIENTS FOR FISH PATTIES
1 (8 oz) Fresh Salmon Filet
1/4 cup pork rinds
1/4 cup coconut flour
1 Egg yolk
2 teaspoons cajun seasoning
Salt and Pepper to taste
INGREDIENTS FOR (PICATTA) BUTTER CAPER SAUCE
1 clove garlic
1/4 cup vegetable or chicken oth
2 Tablespoon butter
2 Tablespoon choppped capers
2 Tbsp chopped fresh parsley
INGREDIENTS FOR VEGGIE SIDE DISH
- Fresh Kale
- Choppes Walnuts
- 1/2 cup small diced beets
- 1/2 a small bell pepper (red or yellow preferred)
- Salt/Pepper
- Olive oil or Avocado Oil
Personal Story Behind this dish
This was a Green Chef dish that was almost thrown out! Instead of following the recipe for the salmon I opted to make these salmon patties for the next day.
I have prepared this dish on another post following this recipe card. I wanted to make it ahead but wanted fish patties instead of pan seared salmon
After getting comfortable with this frequent Green Chef recipe I decided to make my own twist to accommodate a hectic work week. We recieved 2 fish dishes this week and I decided to prepare one ahead for lunch the next day. Instead of leaving it a the salmon filet I was curious about a recipe for fresh fish patties using Cajun seasoning. We overbought pork rinds and I wanted to see how the patties would hold up overnight and reheated. They were lovely! No smell of fish and a delightful taste. I would do this again for a different spin on fish patties.
When it came time to eat I felt the side dish was missing and I was thinking how a kale side dish or salad would be the perfect thing. Well that is what was in the Green Chef recipe so I decided to make them as is. And the roasted beet have become an absolute favorite of mine thanks to Green Chef for the recipe.
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