I am not one to waste if it can be helped. We work too hard to earn the money it takes to buy things….and the fact that so many others go without, makes me cringe any time we throw out food.
One of my recent posts shared a recipe for low-carb bread; one using psyllium husk, coconut flour etc., and though the flavour was good, I’m sure I messed something up because the texture was very dense and crumbly. I did eat some of it, and would not have wasted it, but a perfect solution presented itself while I was using up another leftover item in my fridge.
We had salmon a few nights ago, and while I love it fresh-cooked, I normally only like it cold afterward. However, there was only one piece left and I needed something quick for dinner, so time to raid the fridge.
I pulled out the leftover piece of salmon and flaked it in a bowl, deciding to make a salmon patty. Most recipes call for bread crumbs, which I really did not want to use.
What to do?
Light bulb moment!!!
The bread I wasn’t thrilled about would make great bread crumbs…..and would use up the leftover loaf beautifully!!!!
It certainly wasn’t hard to crumble!!!! After breaking it up finer, I toasted it with some sesame seeds until dried and light brown.
I found the dried dill weed I harvested this summer and tossed some in to the flaked salmon with an egg, lemon juice, seasonings, and the nicely dried breadcrumb mixture. (See recipe below.)
- 4 ounce cooked salmon fillet
- 1/2 cup low-carb bread crumbs
- 1 egg
- 1/2 lemon, juiced
- pinch onion powder
- 1 tsp garlic powder
- 2 tsp dried dill weed
- Flake salmon in bowl.
- Add remaining ingredients and mix well.
- Form into 4 patties and fry until golden in coconut oil, or any other preferred oil.