This is what you’re making:
Ingredients. Makes 10 Cakes:
2 Cans of Canned Alaskan Salmon – Boneless and Skinless. 6 Ounces each:
360 Cals
3 G Fat
0 Carbs
78G protein
Oatmeal – 50 G (1 packet):
190 Cals
3G Fat
33G Carbs
8G Protein
Lemon Juice
Egg Whites
Dill
Salt
Pepper
Total:
550 Cals
6 G Fat
33G Carbs
86G Protein
Makes 10 cakes, so each cake contains:
55 Calories
0.6 Grams of fat.
3.3 Grams of complex carbs.
8.6 Grams of Protein
Directions:
Drain Salmon and place in bowl. Put the oatmeal into a food processor or blender and blend until very fine. What you’re going for is the consistency of flour, but we’re using oatmeal which is obviously healthier. Once blended, add the oatmeal in with the salmon. Now add dill, lemon juice, a tiny bit of salt, and some black pepper. Stir and mash with a fork until the salmon is completely broken up with no large chunks and the oatmeal is completely mixed in.
Now here’s the important part. Add and mix in just enough egg whites so that you can form the mixture into round patties that aren’t going to crumble and fall apart. It won’t be very much so I didn’t add it into the macros. The consistency should be kind of wet and it should all stick together and be able to be rolled in your hands without falling apart.
Coat non-stick pan with a light coat of oil and pan fry on medium heat until brown and crispy on the outside.