High-protein salmon patties with dill quark

High-protein salmon patties with dill quark: juicy salmon patties with egg, almond flour, low-fat quark, lemon and fresh dill – quick, with plenty of protein and easy for every day.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 450 kcal per serving
• Protein: 50 g
• Fat: 25 g
• Carbs: 10 g

Ingredients

• 300 g wild salmon fillet
• 1 organic egg
• 2 tbsp almond flour
• 150 g low-fat quark
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 bunch of dill

Method

You’ll need: frying pan · chopping board · knife · mixing bowl

1. Finely chop the salmon fillet with a sharp knife and put it in a bowl. Mix with the egg, almond flour and a little sea salt to a mixture you can shape.
2. For the dip, stir the low-fat quark with the lemon juice and finely chopped dill until smooth. Chill until serving.
3. With slightly damp hands, shape the salmon mixture into even patties. Leave them to rest briefly so the mixture firms up a little.
4. Warm the olive oil in a non-stick frying pan over a medium heat. Fry the patties on both sides until golden brown on the outside and just cooked through inside.
5. After frying, let the patties rest briefly on a plate. This keeps them juicier and makes them easier to plate up.
6. Serve the warm salmon patties with the cold dill quark and finish with a little extra dill and lemon juice if you like.

Good to know

When it needs to be quick but still taste like a proper meal, this is the dish. Juicy, fresh and pleasantly light, without being bland.

Swaps

Low-fat quark → skyr (similar protein content, a little firmer in texture); salmon → trout (also provides protein and omega-3 fatty acids); olive oil → ghee (heat-stable and aromatic for frying, contains milk).

Allergens

Contains fish, egg, milk and tree nuts (almonds). Generally suitable for children if the patties are cooked through and mildly seasoned. In pregnancy, only with fish that is cooked right through.