- Total time 25 minutes
- Portion size 4 servings
Ingredients
Method
Preheat oven to 425°F; line baking sheet with parchment paper. In food processor, pulse salmon, beans, onion, 3/4 cup of the panko, the dill, pickles and mustard until mixture comes together. Using your hands, form eight 2 1/2-inch patties, pressing to hold mixture together. Place remaining panko in bowl. Dip patties in panko, pressing lightly to adhere.
Place patties on prepared baking sheet and spray with cooking spray. Bake on upper rack of oven, turning halfway through baking time, until golden and crispy, about 15 minutes.
Serve with Dill Pickle Dijonnaise, and lemon wedges and watercress, if using.
Dill Pickle Dijonnaise
In bowl, combine 1/2 cup mayonnaise and 2 tbsp each sour cream, chopped dill pickles, pickle juice and Dijon mustard. Season with salt and pepper. Makes 3/4 cup.
Nutritional facts Per serving: about
- Iron 6.1 mg
- Fibre 9 g
- Sodium 1500 mg
- Sugars 5 g
- Protein 41 g
- Calories 650
- Total fat 29 g
- Cholesterol 100 mg
- Saturated fat 5 g
- Total carbohydrate 55 g
