Salmon Vegetable Pancake

Indulge in a nutritious and delicious meal with our healthyfied salmon vegetable pancake. Perfect for those following a high-protein, low-carb diet without sacrificing taste.

Salmon Vegetable Pancake

Nutritional Facts

Makes 3 Serving

Amount per serving

Calories 481 KCal

carbs icon Carbs 13g
fats icon Fats 34g
protein icon Protein 29g
sodium icon Sodium 668mg
sugar icon Sugar 7g


  • 15 ml, Kewpie Mayo (Tbs)
  • 3 tbsp, Salted Butter
  • 100 gram, Mozzarella Cheese
  • 0.50 can, Canned Pink Salmon
  • 0.50 cup raw (92g), Bell pepper
  • 6 eggs, Eggs
  • 1 Cup, Chopped, Red Onion
  • 300 g, Red Cabbage - Raw
  • 20 g, Tomato
  • 25g Green Onions


  1. Prepare your vegetables by dicing the bell pepper, chopping the red onion, and finely shredding the red cabbage.
  2. Drain the pink salmon, remove any bones and skin, and flake it into small pieces.
  3. In a large mixing bowl, whisk the eggs until well beaten.
  4. Add the prepared vegetables, flaked pink salmon, tomato puree, and fresh herbs to the eggs, mixing well to combine.
  5. Preheat a non-stick pan over medium heat and melt the salted butter.
  6. Pour the pancake mixture into the pan, spreading it evenly. Cook for 5 minutes, then flip carefully.
  7. After flipping, sprinkle the top with mozzarella cheese and cover the pan. Cook for another 5 minutes until the cheese is melted and the pancake is fully cooked.
  8. Serve hot with a drizzle of Kewpie mayo on top.