4 servings / 1 hour
Prep 30 min / Cook 30 min
Ingredient
Salmon cakes
- 2 tbsp (25 mL) canola oil
- 1 can (7.5 oz/213 g) sockeye salmon, drained, flaked
- 1/2 cup cold mashed potatoes (125 mL)
- 1/2 cup dried brown bread crumbs (125 mL)
- 1 egg white, lightly beaten
- 1/4 cup finely diced celery (60 mL)
- 1 green onion, finely chopped
- 1 Tbsp non-fat mayonnaise (15 mL)
- 2 tsp Dijon mustard (10 mL)
- 1 tsp grated lemon zest (5 mL)
- 1/4 tsp pepper (1 mL)
- 1/4 tsp cayenne pepper (1 mL)
- 1 Tbsp canola oil (15 mL)
Lemon yogurt sauce
- 1/2 cup non-fat plain yogurt (125 mL)
- 1 tsp lemon juice (5 mL)
- 1 tsp grated lemon zest (5 mL)
Directions
- In large bowl, combine salmon, mashed potatoes, bread crumbs, egg white, celery, green onion, mayonnaise, mustard, lemon zest, pepper and cayenne pepper. Form into 8 cakes.
- In a large frying pan, heat canola oil over medium heat. Cook salmon cakes, turning over once, until golden and just cooked through, about 6 to 7 minutes.
- In a small bowl combine yogurt, lemon juice and zest. Serve salmon cakes with sauce.
Nutritional info per serving (1 of 4)
- Calories: 190
- Protein: 16 g
- Total fat: 10 g
Saturated fat: 1.5 g
Cholesterol: 35 mg - Carbohydrates: 35 mg
Fibre: 1 g
Sugars: 3 g
Added sugars: 0.4 g - Sodium: 430 mg
- Potassium: 377 mg