Discover a new favourite with these easy salmon cakes! Spiced with coriander and served with fresh lemon aioli, this salmon cake recipe is a must-try.
- Portion size 4 servings
- Credits : Best Recipes Ever, weekdays at 3pm on CBC TV
- 1 lb (2 large) potato
- 3 green onions chopped
- 1/4 cup chopped fresh coriander
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon grated lemon rind
- 1/4 teaspoon pepper
- 1/4 teaspoon hot pepper sauce
- 1 egg beaten
- 2 cans salmon drained and flaked
- 2 tablespoons vegetable oil
- 4 lemon wedges
Peel and cut potatoes in half crosswise. In 6-cup (1.5 L) microwaveable dish, cover and microwave potatoes with 1 cup (250 mL) water at High for 10 minutes or until tender. (Or cover and cook in saucepan of boiling salted water for 15 to 20 minutes or until tender.) Drain.
In large bowl, mash potatoes until smooth; stir in onions, coriander, mustard, salt, lemon rind, pepper and hot pepper sauce. Blend in egg. Fold in salmon. Let cool for 5 minutes.
Using hands, shape into eight 3/4-inch (2 cm) thick patties.
In large nonstick skillet, heat half of the oil over medium heat; cook 4 of the patties for about 5 minutes per side or until golden. Repeat with remaining patties.
Serve with lemon wedges, and Lemon Aioli.
Nutritional facts <b>Per Serving:</b> about
- Sodium 709 mg
- Protein 21 g
- Calories 280.0
- Total fat 14 g
- Cholesterol 78 mg
- Saturated fat 2 g
- Total carbohydrate 18 g
- Iron 11.0
- Folate 12.0
- Calcium 23.0
- Vitamin A 5.0
- Vitamin C 17.0