Wild Salmon & Lentil Patties with Mango Salsa / Tortas de Salmón y Lentejas

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a gluten-free option while crushed crackers are often less expensive.

salmon

🥗Healthier: trout

💰Cheaper: canned salmon

Trout is often lower in cost and canned salmon is a budget-friendly alternative.

Cook the lentils in simmering hot water for about 15 to 20 minutes, ensuring they remain firm and not mushy.

Chop up some mango for the salsa.

Add diced red onion, bell pepper, cilantro, and fresh lime juice to the mango.

In a high power blender, add fresh wild caught salmon or canned wild salmon.

Toss in the cooked lentils, eggs, fresh oregano, and thyme into the blender.

Finish with a pinch of sea salt and pepper.

Pulse blend the mixture until you have a consistent batter.

Form small patties from the mixture.

Refrigerate the patties for at least 20 minutes to make them easier to cook.

Place a non-stick skillet on medium-high heat and add a small bit of extra virgin olive oil.

Once the skillet is hot, add the patties and cook for about 4 to 5 minutes on each side until crispy and brown.

Top the cooked patties with fresh mango salsa and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens