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Salmon Cakes




Source of Recipe


splendid table


List of Ingredients




makes 6

· 2 tablespoons butter
· 1 small red onion, diced
· 4 stalks celery, diced
· 1 red bell pepper, seeded and diced
· 2 (14-ounce) cans salmon, drained
· 1/4 cup minced fresh parsley
· 2 tablespoons capers
· 1 teaspoon Worcestershire sauce
· 1 teaspoon crab boil seasoning (e.g., Old Bay Seasoning)
· 1 tablespoon Dijon mustard
· 2 large eggs
· 1 cup whole wheat panko bread crumbs
· 2 tablespoons olive oil

Melt the butter in a medium-size skillet over medium-high heat. Add the onion, celery, and bell pepper and cook until the veggies are tender, about 5 minutes. Remove from the heat. In a large mixing bowl, mash the salmon, using a fork, until no large pieces remain. Add the onion mixture, parsley, capers, Worcestershire sauce, crab boil seasoning, mustard, eggs, and panko. Mix together until well combined. Form into 12 patties. In a large skillet, heat the olive oil over medium-high heat. Add the cakes and cook until browned and crisp, about 5 minutes, then flip and cook for an additional 5 minutes.

Serve these with fresh lemon wedges!

Nutrition Per Serving: 317 calories, 16.9 g fat, 13.1 g carbs, 27.1 g protein


Recipe