Go Back Print

Salmon Patties & Lentil Patties With Mango Salsa Recipe


Ingredients for 8 patties:

  • Patties:
    • 1lb wild caught, boneless salmon (or two 6oz cans wild salmon)
    • 14oz cooked lentils
    • 1 tablespoon fresh thyme
    • 2 eggs
    • 1 tablespoon fresh oregano
    • 1 teaspoon cumin (optional)
    • pinch of sea salt & pepper
    • 1 tablespoon extra virgin olive oil (for cooking)
  • Salsa (create to taste)
    • 1 mango (diced)
    • 1/3 cup diced red onion
    • fresh lime juice to taste
    • 1/2 diced (red) bell pepper
    • 1/3 cup chopped cilantro
    • sea salt & pepper to taste

Utensils: Vitamix 780


Step 1

Rinse the lentils under cold water until the water runs clear. Prepare the lentils according to the instructions given by cooking them in simmering hot water for about 15 to 20 minutes. Be careful not to overcook them – we want the lentils firm, not mushy. Once the lentils have cooked, drain them and set them aside so they can cool down.

Step 2

While the lentils are cooking, prepare the fresh mango salsa. Mix together the ingredients for the salsa and season to taste with lime, sea salt and pepper. Feel free to make this your own and add your favorite tropical fruit like pineapple or kiwi.

Step 3

To a high powered blender, add all of the ingredients for the patties except for the olive oil. Pulse blend the mixture until you have a consistent batter.

Step 4

Form small, or large, patties using your hands. Tip: I highly recommend placing the patties in the fridge after you form them for at least 20 minutes so they can be easier to cook and hold together while in a skillet.

Step 5

Place a nonstick skillet on medium high heat and add the extra virgin olive oil. Once the skillet is hot, add the patties. Cook each patty in the skillet for about 4 to 5 min on each side, or until the outside is crispy and brown.

Step 6

Once they’re all cooked, add the fresh mango salsa and devour!