Photography by Matthew Kimura
This recipe makes 4 servings
|Per Serving: about||-|
|total fat||14 g|
|sat. fat||2 g|
- Portion size: 4
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.
- 1 lb 1lb(2 large) potatopotatoes
- 3 3green oniongreen onions, chopped
- 1/4 cup 1/4cupchopped fresh coriander
- 1 tbsp 1tbspDijon mustard
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tspgrated lemon rind
- 1/4 tsp 1/4tsppepper
- 1/4 tsp 1/4tsphot pepper sauce
- 1 1eggeggs, beaten
- 2 cans(7.5oz/213g) 2cans(7.5oz/213g)salmon, drained and flaked
- 2 tbsp 2tbspvegetable oil
- 4 4lemon 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.
Additional information :
Tip: Mash canned salmon bones into the fish for a calcium boost of more than 30 per cent.
Source : Best Recipes Ever, weekdays at 3pm on CBC TV