{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Salmon patties with zucchini, oats and lemon-yogurt sauce",
 "description": "A weeknight dinner of canned-salmon patties bound with oats and grated zucchini, pan-browned in measured olive oil, with a lemon-yogurt sauce and green beans.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT45M",
 "recipeIngredient": [
  "12 oz (340 g) no-salt-added canned sockeye salmon, drained and flaked (about two 7.5 oz cans; skin and soft bones stay in)",
  "1 medium zucchini (196 g), grated",
  "¾ cup (60 g) rolled oats",
  "2 large eggs",
  "1 tbsp lemon juice",
  "1 tsp onion powder",
  "½ tsp garlic powder",
  "½ tsp black pepper",
  "½ tsp salt",
  "2 tbsp olive oil, for the pan",
  "1 container (6 oz, 170 g) plain nonfat Greek yogurt",
  "1 tbsp lemon juice, for the sauce",
  "1 tsp dried dill weed",
  "4 cups (400 g) green beans, trimmed"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Mix the flaked salmon, grated zucchini, oats, eggs, 1 tbsp lemon juice, onion powder, garlic powder, pepper and salt in a bowl. Do not squeeze the zucchini dry; its water is what the oats soak up."
  },
  {
   "@type": "HowToStep",
   "text": "Leave the bowl alone for 10 minutes so the oats swell. The mix should hold when pressed in your hand. Shape 8 patties, a scant ⅓ cup each, about ½ inch thick, and set them on a plate. Chill them 15 minutes if they feel soft."
  },
  {
   "@type": "HowToStep",
   "text": "Stir the yogurt, the other tablespoon of lemon juice and the dill together in a small bowl. Put it in the fridge."
  },
  {
   "@type": "HowToStep",
   "text": "Heat the olive oil in a large nonstick skillet over medium heat for 2 minutes. Fit in 4 patties at a time and leave them alone 4 minutes, until the underside is deep golden. Flip once, gently, and cook 3 to 4 minutes more. The middle should read 160 °F (USDA, egg dishes). Add nothing more to the pan; the 2 tbsp is counted whole."
  },
  {
   "@type": "HowToStep",
   "text": "While the patties cook, steam the green beans in a covered pot over 1 inch of unsalted water for 5 to 6 minutes, until bright green and just tender. Drain."
  },
  {
   "@type": "HowToStep",
   "text": "Plate 2 patties and 1 cup of green beans per person with about 3 tbsp of the lemon-yogurt sauce. Cool leftovers and refrigerate within 2 hours, or within 1 hour if it is above 90 °F out (CDC). Reheat to 165 °F."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "355 kcal",
  "proteinContent": "30.1 g",
  "carbohydrateContent": "21.8 g",
  "fatContent": "17.0 g",
  "saturatedFatContent": "3.4 g",
  "sugarContent": "at least 6.2 g (3 rows carry no value)",
  "sodiumContent": "417 mg",
  "fiberContent": "5.0 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/salmon-patties.jpg",
 "imageAlt": "Canned-salmon patties with oats and grated zucchini, pan-browned, with a lemon-yogurt sauce and green beans, on a plate",
 "url": "https://asharedpalate.com/salmon-patties"
}