Salmon keto cutlets with mashed potatoes and lemon oil

Easy to prepare, juicy cutlets with a rich taste. They are also covered in gorgeous lemon oil. Real keto delight!

Ingredients

• SALMON CUTLETS
• 650 g Salmon
• 1 pc Egg
• 0.5 pcs Onions
• 1 tsp Salt
• 0.5 tsp Pepper
• 50 g Butter
• GREEN PUREE
• 450 g Broccoli
• 150 g Butter
• 50 g Parmesan cheese
• Salt and pepper
• LEMON OIL
• 110 g Butter
• 2 tbsp. l. Lemon juice
• Salt and pepper

Directions

1. Preheat oven to 100 ° C. Cut the salmon into small pieces and place with the rest of the cutlet ingredients in a mixer.
2. Mix all ingredients thoroughly. Enough 30-45 minutes in pulse mode. Do not overdo it, otherwise the minced meat will be too dense.
3. Form 6-8 patties and sauté in plenty of butter or oil for 4-5 minutes on each side. Leave the finished cutlets in the oven.
4. Peel the broccoli and sort it into florets.
5. Place in boiling salted water for a couple of minutes. Drain the water.
6. Use a hand blender or food processor to combine broccoli with butter and parmesan. Season with salt and pepper to taste.
7. To prepare lemon oil, whisk butter (room temperature) with lemon juice, salt and pepper using a mixer.
8. Serve warm, garnished with green mashed potatoes and a generous dose of fresh lemon oil.