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Salmon Cakes

By The Canadian Living Test Kitchen

Tested till perfect

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Salmon Cakes

Salmon Cakes
Photography by Matthew Kimura

This recipe makes 4 servings

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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

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.

Ingredients

  • 1 lb (2 large) potatoes
  • 3 green onions, chopped
  • 1/4 cup chopped fresh coriander
  • 1 tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp grated lemon rind
  • 1/4 tsp pepper
  • 1/4 tsp hot pepper sauce
  • 1 egg, beaten
  • 2 cans(7.5oz/213g) salmon, drained and flaked
  • 2 tbsp 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, 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

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