This recipe uses common kitchen staples (and your Phytopur Soup) to create a meal that’s packed with anti-inflammatory healthy fats and veggies. 

  • Prep Time10 min
  • Cook Time15 min
  • Total Time25 min
  • Yield12
  • Serving Size3 patties
  • Energy400 cal
  • Cuisine
    • American
    • French
  • Course
    • Main Course
    • Weight Loss Program
    • Lifestyle Program
  • Suitable for Diet
    • Gluten Free
    • Vegetarian
  • 3 cans salmon
  • 1 cup frozen peas
  • 4 green onions/scallions
  • 2 cloves garlic
  • 1/2 scoop Phytopur soup
  • 1/2 onion, diced
  • fresh ground pepper
  • 1 Tbsp ground cumin
  • 1 Tbsp dried oregano
  • 2 Tbsp fresh lemon juice
  • 3 eggs
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup sharp cheddar cheese, shredded
  • 1 cup breadcrumbs (I made my own in the blender with gluten-free bread, garlic, scallion, phytopur soup)
  • 2 Tbsp avocado oil for cooking
  • Toppings:
  • 4 cups lettuce
  • 1 tomato,sliced
  • 1 avocado, sliced
  • burger bun as desired

Preparing the spices

1

Preheat oven to 350 degrees. Open and drain salmon, pour into large bowl

2

Add eggs, chopped green onions, Phytopur soup, diced onion, spices, lemon juice and cheese to bowl then mix well. 

3

Stir in frozen peas 

4

Bring avocado oil to medium-high heat and form salmon mix into patties 

5

Cook for 2-3 minutes on each side, so they are golden brown. Then transfer to parchment paper lined baking sheet. 

6

Bake about 10 minutes, until warm in the center.  Serve with lettuce, avocado, tomato and if desired, burger bun and additional toppings. 

  • Serving Size3 patties
  • Amount per serving
  • Calories400
  • % Daily Value*
  • Total Fat20 g25.64%
  • Saturated Fat5 g25%
  • Cholesterol160 mg53.33%
  • Sodium690 mg30%
  • Total Carbohydrate27 g9.82%
  • Dietary Fiber7 g25%
  • Total Sugars4 g
  • Protein31 g62%
  • Vitamin D (Cholecalciferol)12 IU1.5%
  • Calcium244 mg18.77%
  • Iron4 mg22.22%
  • Potassium788 mg16.77%

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