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Alaska Patties

 

44

Yield

4

servings

Prep

10

min

Cook

70

min

Ready

80

min

Trans-fat Free, Good source of fiber
 

Ingredients

105 grams salmon
alaska, pink, canned
25 grams cream cheese
or curd
2 each scallions, spring or green onions
finely chopped
¼ each sweet red bell peppers
finely chopped
200 grams all-purpose flour
plain, strong
2 large eggs
beaten
1 pinch salt
*
2 teaspoons basil
fresh, chopped
*
435 grams tomato soup
canned
50 grams cheddar cheese
grated

Directions

Pre-heat oven to 375℉ (190℃), 190 C, Gas mark 5.

Drain the can of salmon.

Flake the fish. Mix with the cheese, onions and red pepper.

Set aside. Put the flour into a bowl, add the eggs, salt and basil.

Mix well to form a soft dough.

Divide into egg size pieces.

Knead until smooth.

Roll the dough pieces on a lightly floured board to a maximum 2mm / 1/10 inch thick or roll each piece through a pasta maker reducing the setting to 5 or 6 over 3 or 4 rollings.

Cut the pasta sheets into 3cm / 1½ inch squares.

Put salmon filling onto one corner of each square then fold in half diagonally to make a triangular pattie.

Dry on silicone paper for 1 hour before cooking, turning each pattie over after 30 minutes to dry undersides.

Put the soup into a casserole dish and drop the salmon patties into it.

Cover with a lid and cook in the oven for 30 minutes.

Uncover and sprinkle with the cheese.

Continue cooking for a further 10 minutes.

Serve with salad.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 244g (8.6 oz)
Amount per Serving
Calories 39626% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 140mg 47%
Sodium 744mg 31%
Total Carbohydrate 18g 18%
Dietary Fiber 3g 12%
Sugars g
Protein 38g
Vitamin A 22% Vitamin C 42%
Calcium 14% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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