Salmon, Tofu and Broccoli Patties

6 ounces salmon fillet
1/2 cup organic silken tofu
1 teaspoon grated ginger root
1 teaspoon salt-free herb blend
1 teaspoon Dijon mustard
1 cup broccoli, cooked and finely chopped

Preheat the oven to 350°F.

Chop the cooked broccoli finely in the food processor. Remove and set aside. Cut the raw salmon into chunks and put it in the food processor with the tofu and seasonings. Puree until smooth. Fold the chopped broccoli into the salmon mixture and divide between four lightly oiled muffin pan sections. Cover the muffin pan with tinfoil, pressing it down around the edges of the pan. Put in the middle rack of the oven and bake at 350 for 12 minutes. Remove the pan and let the patties sit for a few minutes. Tip the pan over carefully, or guide the patties out with a knife. There will be a little liquid depending on the type of tofu used, but the patties should hold together.

Nutritional Information:

Per serving:
158 calories
6 g total fat (1 g sat)
44 mg cholesterol
28 g carbohydrate
23 g protein
5 g fiber
246 mg sodium

Hamilton Beach 8-Cup Food Processor, Black

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