Salmon Cakes
Servings: 4
Ingredients:
Salmon Cakes
Photography by Yvonne Fuibrnbootfrn
| Nutritional Info | |
| Per Serving: about | - |
| cal | 280 |
| pro | 21 g |
| total fat | 14 g |
| sat. fat | 2 g |
| carb | 18 g |
| fibre | 2 g |
| chol | 78 mg |
| sodium | 709 mg |
| % RDI: | - |
| calcium | 23% |
| iron | 11% |
| vit A | 5% |
| vit C | 17% |
| folate | 12% |
Suggested Recipes
-
2 large potatoes (1 lb/500 g)
3 green onions, chopped
1/4 cup (50 mL) chopped fresh coriander
1 tbsp (15 mL) dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) each grated lemon rind, pepper and hot pepper sauce
1 egg, beaten
2 cans (each 7.5 oz/213 g) salmon, drained and flaked
2 tbsp (25 mL) vegetable oil
4 lemon wedges
Preparation:
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.
Additional Information
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Tip: Mash canned salmon bones into the fish for a calcium boost of more than 30 per cent.
Tags:
Main Course; Fish; Vegetables; Boil/Simmer; Skillet; Make It Tonight;
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