Salmon Vegetable Pancake

{ "@context": "https://schema.org", "@type": "Recipe", "author": { "@type": "Organization", "name": "Healthyfied" }, "org_url": "https://healthyfied.me", "name": "healthyfied salmon vegetable pancake", "recipeYield": "3", "recipeIngredient": [ "15 ml, Kewpie Mayo (Tbs)", "3 tbsp, Salted Butter", "100 gram, Mozzarella Cheese", "0.50 can, Pink Salmon", "0.50 cup raw (92g), Bellpepper", "6 egg (50g), Eggs", "1 Cup, Chopped, Red Onion", "300 g, Red Cabbage - Raw", "20 g, Tomato Puree", "2 c. (25g), Fresh" ], "nutrition": { "@type": "NutritionInformation", "calories": "481", "carbohydrateContent": "13", "fiberContent": "6", "sugarContent": "7", "sodiumContent": "668", "proteinContent": "29", "fatContent": "34", "saturatedFatContent": "16", "monounsaturatedFatContent": "5", "polyunsaturatedFatContent": "1", "unsaturatedFatContent": 6, "transFatContent": "0" }, "recipeInstructions": [ { "@type": "HowToStep", "text": "Prepare your vegetables by dicing the bell pepper, chopping the red onion, and finely shredding the red cabbage." }, { "@type": "HowToStep", "text": "Drain the pink salmon and remove any bones and skin, then flake it into small pieces." }, { "@type": "HowToStep", "text": "In a large mixing bowl, whisk the eggs until well beaten." }, { "@type": "HowToStep", "text": "Add the prepared vegetables, flaked pink salmon, tomato puree, and fresh herbs to the eggs, mixing well to combine." }, { "@type": "HowToStep", "text": "Preheat a non-stick pan over medium heat and melt the salted butter." }, { "@type": "HowToStep", "text": "Pour the pancake mixture into the pan, spreading it evenly. Cook for 5 minutes, then flip carefully." }, { "@type": "HowToStep", "text": "After flipping, sprinkle the top with mozzarella cheese and cover the pan. Cook for another 5 minutes until the cheese is melted and the pancake is fully cooked." }, { "@type": "HowToStep", "text": "Serve hot with a drizzle of Kewpie mayo on top." } ], "tags": [ "high-protein", "low-carb", "high-sodium", "high-fiber", "Healthyfied", "Healthy Recipes", "Healthified Recipes" ], "suitableForDiet": [ "https://schema.org/LowCalorieDiet" ], "description": "Indulge in a nutritious and delicious meal with our healthyfied salmon vegetable pancake. Perfect for those following a high-protein, low-carb diet without sacrificing taste. This recipe combines the succulent flavors of pink salmon with a vibrant mix of vegetables, all bound together with eggs and topped with gooey mozzarella cheese. A dollop of Kewpie mayo adds a creamy finish to this healthified dish that's sure to delight anyone looking for healthy recipes packed with fiber and flavor.", "prepTime": "PT15M", "cookTime": "PT10M", "totalTime": "PT25M", "keywords": "high-protein,low-carb,high-sodium,high-fiber,Healthyfied,Healthy Recipes,Healthified Recipes" }

Nutritional Facts

Ingredients

• 15 ml, Kewpie Mayo (Tbs)
• 3 tbsp, Salted Butter
• 100 gram, Mozzarella Cheese
• 0.50 can, Canned Pink Salmon
• 0.50 cup raw (92g), Bell pepper
• 6 eggs, Eggs
• 1 Cup, Chopped, Red Onion
• 300 g, Red Cabbage - Raw
• 20 g, Tomato
• 25g Green Onions

Steps

1. Prepare your vegetables by dicing the bell pepper, chopping the red onion, and finely shredding the red cabbage.
2. Drain the pink salmon, remove any bones and skin, and flake it into small pieces.
3. In a large mixing bowl, whisk the eggs until well beaten.
4. Add the prepared vegetables, flaked pink salmon, tomato puree, and fresh herbs to the eggs, mixing well to combine.
5. Preheat a non-stick pan over medium heat and melt the salted butter.
6. Pour the pancake mixture into the pan, spreading it evenly. Cook for 5 minutes, then flip carefully.
7. After flipping, sprinkle the top with mozzarella cheese and cover the pan. Cook for another 5 minutes until the cheese is melted and the pancake is fully cooked.
8. Serve hot with a drizzle of Kewpie mayo on top.