Tortitas de salmón doradas y crujientes

Ingredientes

• 14.75 oz canned pink salmon, well-drained and flaked
• 0.5 cup Panko breadcrumbs
• 2 large eggs, lightly beaten
• 2 tbsp plain Greek yogurt
• 1 tbsp Dijon mustard
• 0.25 cup green onions, finely sliced
• 0.25 cup red bell pepper, finely minced
• 1 tsp Old Bay seasoning
• 1 tbsp fresh lemon juice
• 0.5 tsp garlic powder
• 2 tbsp avocado oil

Preparación

1. 1

   Drain the canned salmon thoroughly using a fine-mesh strainer, pressing to remove all excess moisture. In a large bowl, whisk together the eggs, Greek yogurt, mustard, lemon juice, Old Bay, and garlic powder. Fold in the minced bell peppers and green onions.

2. 2

   Gently flake the drained salmon into the mixture, keeping some chunks for texture. Fold in the Panko breadcrumbs last. Divide the mixture into 8 equal portions and shape into 1-inch thick discs.

3. 3

   Place patties on a parchment-lined plate and refrigerate for 20 minutes to allow the binders to set.

4. 4

   Heat avocado oil in a non-stick or cast iron skillet over medium-high heat. Once shimmering, sear the patties for 3-4 minutes per side until a mahogany-colored crust forms and the interior is heated through.