March 14, 2016 |
Savoury Salmon Cakes (Printable)
¼ cup milk
- slices white bread
213g canned skinless/boneless salmon drained (choose low sodium or rinse with water)
2 teaspoons Dijon mustard 2 tablespoons dill
1 green onion
¼ teaspoon black pepper 1 garlic clove
1 tablespoon lemon juice 1 teaspoon canola oil Preparation:
- Whisk egg with milk in a medium bowl. Tear bread into small pieces and stir into egg mixture until mushy. Mash salmon into egg mixture. Stir in Dijon mustard, dill, and chopped onion. Season with
- Scoop ¼ cup mixture, firmly packed and formed into a patty about ½ inch thick. Repeat with remaining mixture, making 6
- Heat a large frying pan over medium heat. Add 1 teaspoon oil to pan, place patties in pan. Cook about 3 minutes on each side or until golden brown.
Makes: 6 servings
Nutrition per serving: 116 Calories, 12g Protein, 7g Carbohydrate, 5g Fat, 239 mg Sodium, 192 mg Potassium, 126 mg Phosphorus
Adapted and adjusted from: Chatelaine – 20 minutes Dinners
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