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35 minutes
4 servings
Adjust servings
Yields 12 pieces
1/2
1/4
1/16
3/4
1/2
1/2
1/8
1/8
1/16
1/16
1/4
1 1/2
1
1/2
1/8
1 1/2
1
1
1/4
1/4
1/8
1/8
1/2
3
2
1
1/4
3
2
2
1/2
1/2
1/4
1/4
1
6
4
2
1/2
6
4
4
1
1
1/2
1/2
2
12
5
2 1/2
5/8
7 1/2
5
5
1 1/4
1 1/4
5/8
5/8
2 1/2
15
6
3
3/4
9
6
6
1 1/2
1 1/2
3/4
3/4
3
18
dairy-free
(?)
Has dairy from:
parmesan cheese
gluten-free
(?)
Has gluten from:
all-purpose flour
kid friendly
has meat
has pasta
has seafood
(?)
Has seafood from:
smoked salmon
mediterranean
vegan
(?)
Not vegan due to:
egg (large) parmesan cheese smoked salmon
vegetarian
(?)
Not vegetarian due to:
egg (large) smoked salmon
pescatarian
paleo
(?)
Not paleo due to:
parmesan cheese all-purpose flour
This recipe has no customizations.
Nutrition to Balance
This recipe has Fat (total lipid) as 129% and Sodium as 120% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.1% of RDA
• Calories: 51.8% of RDA
• Carbs: 5.0% of RDA
• Fat (total lipid): 129% of RDA
• Fiber: 4.8% of RDA
• Fructose: 0.4% of RDA
• Protein: 15.6% of RDA
• Sodium: 120% of RDA
• Sugar: 2.1% of RDA
• Vitamin A (IU): 15.2% of RDA
• Vitamin B6: 23.3% of RDA
• Vitamin C: 4.6% of RDA
• Iron: 5.0% of RDA
• Magnesium: 8.6% of RDA
• Manganese: 2.4% of RDA
• Niacin: 13.8% of RDA
• Potassium: 8.1% of RDA
• Zinc: 4.8% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a large bowl.
2.
In a small bowl, whisk together egg, parmesan, chives, flour, seasoned salt, chile powder, basil, cumin, and pepper. Add to shredded potatoes and mix until evenly distributed.
3.
Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, scoops out a small amount of potato mixture into the pan and flatten to a 1/2 inch thick layer. They should be appetizer size patties.
4.
Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take up to 5 minutes per side, but no more.
5.
Remove from pan, and drain on paper towels. Season with a little extra salt and pepper.
6.
Top each with some smoked salmon and serve.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just substitute gluten-free all-purpose flour for all-purpose flour.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 777
Protein 13.2 g
Carbohydrates 10.3 g
Iron 0.90 mg
Fiber 1.00 g
Calcium 21.2 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
