Nutritional information for the following ingredients is not included. Normally this is because the ingredient is unknown, the measurement is imprecise e.g. “to taste”, or the ingredient is optional).
. 1 can (7.5 oz. /213 g) ‘sockeye’ salmon, well drained (or fresh cooked salmon~ 3/4 cup/ 210g)
. 1-1/2 cups cooked, Wild rice*, packed
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. 2 xLarge eggs
. 1 Tbsp. low-sodium Soy sauce
. 1 Tbsp. e.v.Olive oil
. 1/2 tsp. sea salt
. 1/2 tsp. granulated garlic powder
. 1/2 tsp. dried tarragon
. 1 small carrot, finely grated
. 1/4 cup fresh ‘Italian’ flat parsley leaves, chopped
. 1/4 cup fresh dill fronds, chopped
. 1/4 cup chickpea flour (regular flour is fine)
. 1/4 cup unsweetened, shredded coconut
. * Rule of thumb: 1 cup of uncooked Wild rice renders about 4 cups cooked. Cooking method: In a medium saucepan, boil 5 cups of water. Add in the rice. When there is a surface boil, lower the heat to LOW-MEDIUM and cook for 25 minutes. Shut the heat. Cover and let it rest for a little while. Drain and fluff with a fork.
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and always consult a registered dietician or your physician before embarking on any diet plan which relies on these numbers, and for any other questions.
