Salmon Cakes

Apparently, I’m supposed to be eating two fish meals a week. I’m pretty bad about that I’ll admit it. Not sure why either, I love a great deal of fish and seafood. Not tuna though…bleh. I love salmon especially. It is such a fun fish to cook with and makes great fish cakes just bursting with those omega three’s we keep hearing about. By using tinned salmon apparently I also make it absolutely full of calcium, more so than a glass of milk. It’s the bones. The canning process makes them soft and edible, you can mash them down right into your mix. Calcium and omega three’s? Sold!

  • 1 tsp chives
  • 1/2 tsp pepper
  • 1 tsp seasoning salt
  • 2 tins of salmon
  • 1/4 cup light mayo
  • 1 shalot, diced fine
  • 1 egg white
  • 1/4 cup parsley
  • 2 tsp dill
  • 3 tsp lemon juice
  • 3 tbl panko breadcrumbs
  • 1 cup panko breadcrumbs (in a separate bowl)
  1. Combine all except the 1 cup of breadcrumbs in a bowl.
  2. Form into 6 patties (use an ice cream scoop as a measure)
  3. Dip the patties in the 1 cup of panko breadcrumbs.
  4. Spray a baking sheet and preheat your broiler a bit.
  5. Cook the cakes under the broiler for 4 minutes per side.

This makes six patties that will be smaller than in the picture. I had attempted to make meal sized patties this last time, they were good but not as much fun as the smaller sized ones. Each patties is 106 calories, 4.5 grams of fat, and 0.5 grams of fiber. Great paired with a salad! For sauces I recommend a mustard based sauce, I love to eat these with just a bit of President’s Choice sweet and hot mayo. The sauce in the picture was a mixture of some dijon mustard, a bit of rice wine vinegar, tarragon, and dill. Good but not as good as just sweet and hot mustard.

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