Easy Celery and Dill Fish Patties
Even though I consider myself lucky to understand the vital role that protein plays in the body and have knowledge of foods that contain protein, as a pescetarian, eating enough protein is something that I (admittedly) struggle with sometimes.
It’s not that there aren’t enough vegetarian foods with protein – there are more than I can name, with tofu, seitan, tempeh, lentils, beans, peas, nuts and quinoa being just a few examples – but sometimes, due to reasons I don’t even understand, high protein foods don’t always make my plate, especially when I’m in a rush. If I don’t plan out my proteins for the week, then they certainly won’t make the plate, which will lead me to snack on just about everything (and still be hungry!).
That’s because protein is essential for satiation. Having enough protein in your system will prevent your stomach from rumbling during class and will help improve your focus. You will have an easier time paying attention to your professors, and you will be more likely to retain the information they present if you keep yourself fueled with sufficient protein. Memorizing glycolysis is hard enough… eat your protein so that you don’t make it harder on yourself!
Protein is also important for growth, repairing your tissues, wound healing, making sure your nails stay strong and – perhaps most importantly – making sure your hair doesn’t break and grows long and shiny (I’ll admit that I’m biased due to being a freelance hair stylist in my second life 😉 ).
What I love about this recipe is that (like most of my recipes) it can be made in one bowl with ingredients that you most likely have already. These fish patties are quick, easy and will keep in the fridge for up to a week… if they last that long! They are also not super “fishy” tasting, as the lemon juice, breadcrumbs and celery help cut the undesirable taste that many may associate with fish.
Enjoy patties with a salad, in a wrap or in a sandwich to get your protein in!
Easy Celery and Dill Fish Patties
- One 5-ounce can of tuna or salmon in olive oil, undrained
- 2 eggs
- 3 tablespoons whole grain mustard
- 1 tablespoon lemon juice
- ¼ cup breadcrumbs
- 1 teaspoon dried dill
- Dash of pepper
- Pinch of salt
- 2 celery stalks, chopped into small pieces
- 2 to 3 tablespoons high-heat oil, such as avocado oil or vegetable oil, for frying
- In a medium mixing bowl, mash the tuna or salmon with the olive oil in the can using a fork.
- Add the eggs, mustard and lemon juice and mix well.
- Add the breadcrumbs, dill, salt and pepper and mix until just combined. Be sure not to over-mix, or it will become too mushy.
- Stir in the chopped celery.
- Heat some oil (I use avocado oil, but vegetable oil works as well) on a large frying pan over a medium-high flame. Once the pan is hot, shape the mixture into patties and place them on the pan to cook.
- After you shape the patties, cover the pan with aluminum foil, and let the patties cook for about 2-3 minutes before flipping them to the other side. Allow the patties to cook, covered, for another 2-3 minutes on the other side. Note that cooking time on the second side may be shorter than that on the first side.
- Patties should be golden brown and crisp when ready. This recipe usually makes between four and five patties, which is a perfect amount for a college student cooking for one.
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