Salmon Cakes

Salmon Cakes

Ingredients: Makes 8 servings

• 4 (5 oz) cans of skinless/boneless salmon

• 1 1/2 cups Italian panko crumbs

• 1 medium sweet onion, chopped

• 1/2 medium red bell pepper, chopped

• 1/2 medium orange bell pepper, chopped

• 4 garlic cloves, chopped

• 1 1/2 teaspoons of mustard

• 1 teaspoon cayenne pepper

• 2 teaspoons garlic powder

• 3 tablespoons parsley

• 2 eggs

• 2 tablespoons extra virgin olive oil or coconut oil

• salt and pepper

Herb Sauce:

• 1/4 cup light olive oil mayonnaise

• 1/4 cup of light sour cream

• 2 tablespoons lemon juice

• 2 teaspoons of parsley, cilantro, or dill

• salt and pepper

• Mix all ingredients. Chill. Serve with salmon cakes.

Directions:

1. Heat 1/2 tablespoon of oil in a large nonstick skillet over medium-high heat.

2. Add onion, garlic, bell peppers; cook, stirring, until softened, about 3-5 minutes.

3. Stir in parsley; remove from the heat.

4. Place salmon in a medium bowl.

5. Flake apart with a fork.

6. Add eggs and mustard; mix well.

7. Add the onion mixture, panko crumbs, salt and pepper; mix well.

8. Shape the mixture into 8 patties, about 2 1/2 inches wide.

9. Place patties on cookie sheet and place in refrigerator and allow to chill about 1 hour before sauteing them.

10. Heat remaining oil in the pan over medium heat.

11. Add 4 salmon cake patties and cook until the undersides are golden, 5-8 minutes per side.

12. Repeat with the remaining patties.

Serve salmon cakes with herb sauce (recipe above).

Nutrition Facts:

Calories: 131 | Fat: 6g | Fiber: 1g | Carbs: 12g | Protein: 10g | Sugar: 1g | Sodium: 256mg