Salmon Cakes

Makes: 
12 appetizers, 6 servings
Utensil: 
Saladmaster Food Processor
11" Large Skillet with Cover
Rate Recipe: 

Ingredients

3
cups
flaked cooked salmon, about 1 pound (454g)
2
large
egg whites
3
tablespoons
reduced-fat mayonnaise
(30
g)
2
tablespoons
fresh lemon juice
(30
mL)
2
tablespoons
dried breadcrumbs
(14
g)
1
tablespoon
onion, shredded, use Cone #1
(10
g)
14
teaspoon
salt, or to taste
(1.5
g)
14
teaspoon
freshly ground pepper
(.5
g)
lemon wedges, optional
Directions: 
  1. In large bowl, combine salmon, egg whites, mayonnaise, lemon juice, breadcrumbs, onions, salt and pepper. Mix well to combine.
  2. Shape salmon mixture into 12 small cakes and arrange on cookie sheet lined with parchment paper.
  3. Preheat skillet over medium heat. When several drops of water sprinkled on skillet skitter and dissipate, approximately 2 - 3 minutes, add 6 salmon cakes, spacing each at least 12-inch apart. Cook 3 -4 minutes until well-browned.
  4. Using turner, flip cakes and cook other side 3 - 4 minutes until browned and cakes are cooked through. Repeat with remaining 6 salmon cakes.
  5. Serve warm or at room temperature with lemon wedges or warm Bearnaise sauce, if desired.
Nutritional Information per Serving
Calories: 
153
Total Fat: 
6g
Saturated Fat: 
1g
Cholesterol: 
51mg
Sodium: 
250mg
Total Carbs: 
3g
Dietary Fiber: 
0g
Sugar: 
1g
Protein: 
21g
Analysis calculated using pink salmon

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