Salmon Cakes II

This week I revisited my tasty salmon cakes. I made a small change to them but it was such a difference I just felt I had to share it. I just plain didn’t think it was possible for these to get even tastier. My husband made the suggestion of coating the cakes in potato instead of panko. They are much easier to coat now and the nutritional value of them is much better! This is definitely how I will be making them from now on. Look how pretty they turn out!

• 1/2 tsp pepper
• 1 tsp old bay seasoning
• 2 tins salmon, boneless and skinless
• 1/4 cup light mayo
• 1 shalot, diced fine
• 1 egg white
• 1/4 cup parsley
• 3 tsp lemon juice
• 3 tbl panko breadcrumbs
• 1/4 cup instant potato flakes (in a separate bowl)

1. Combine all except the potato flakes in a bowl.
2. Form into 6 patties (use an ice cream scoop as a measure)
3. Dip the patties in the potato flakes.
4. Spray a baking sheet and preheat your broiler a bit.
5. Cook the cakes under the broiler for 4 minutes per side.

My original attempt is here: Salmon cakes

As you can see I changed the seasonings just a little and the coating. Here are the new servings! Makes 6 slider sized patties. Each patty contains 96 calories, 4 grams of fat and .7 grams of fibre. It’s just a small adjustment in the values but I think they make a nicer salmon cake. I find that the potato flakes are an easier coating to work with too. Win/win really! In the picture I served them with a sweet heat mustard. Num!