Mini Lemon Pepper Salmon Cakes
Dip these little cakes into this tasty dipping sauce. You can also use tuna, shrimp, crab or 1-3/4 cups (425 mL) flaked cooked fish instead of the salmon.
Servings: 32
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 50 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | trace |
| carb | 3 g |
| fibre | trace |
| chol | 10 mg |
| sodium | 142 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 2% |
| vit A | 1% |
| vit C | 3% |
| folate | 2% |
-
2 large potatoes (1 lb/500 g)
1/4 cup (50 mL) dry bread crumbs
2 green onions, chopped
1/4 cup (50 mL) chopped fresh parsley
1/2 tsp (2 mL) grated lemon rind
2 tbsp (25 mL) lemon juice
2 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper
1 egg, beaten
2 cans (each 7.5 oz/213 g) red sockeye salmon, drained and flaked
2 tbsp (25 mL) vegetable oil
Dipping Sauce:
1/2 cup (125 mL) light mayonnaise
1 tbsp (15 mL) chopped fresh parsley
1 clove garlic, minced
1/2 tsp (2 mL) grated lemon rind
Preparation:
Peel and cut potatoes in half crosswise. In saucepan of boiling salted water, cover and cook potatoes until tender, about 15 minutes; drain and return to pot. Using potato masher, food mill or ricer, mash or press until smooth.
In large bowl, combine potatoes, bread crumbs, onions, parsley, lemon rind and juice, garlic, salt and pepper; blend in egg. Fold in salmon. Let cool for 5 minutes. Form by rounded tablespoonfuls (15 mL) into 1/4-inch (5 mm) thick patties. (Make-ahead: Place on plates; cover and refrigerate for up to 24 hours.)
Dipping Sauce: In small bowl, combine mayonnaise, parsley, garlic and lemon rind. (Make-ahead: Cover and refrigerate for up to 2 days.)
In large nonstick skillet, heat oil over medium heat. Fry fish cakes, in batches, until golden, about 4 minutes per side. (Make-ahead: Place on foil-lined rimmed baking sheet; let cool in refrigerator. Cover and refrigerate for up to 1 day. Reheat in 375°F/190°C oven, about 6 minutes.) Serve with sauce.
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