Salmon Cakes

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From the EatingWell Kitchen

We combine convenient, omega-3-rich canned salmon with frozen hash browns, chopped capers, scallions and just enough egg white and low-fat mayo to make healthy, delicious salmon cakes. We pan-fry them on one side in a small amount of oil, flip them and then finish in a hot oven. The result is light and crispy.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1 teaspoon extra-virgin olive oil
  • 1 1/2 cups frozen hash brown potatoes, thawed
  • 1 large egg white
  • 1 tablespoon low-fat mayonnaise
  • 2 teaspoons drained capers, coarsely chopped
  • 1 scallion, trimmed and thinly sliced
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 7-ounce can wild salmon, (see Ingredient Note), drained, picked over and flaked

Preparation

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  1. Preheat oven to 450 °F. Partially mash potatoes in a bowl with a fork until they begin to hold together. Add salmon, egg white, mayonnaise, capers, scallion, salt and pepper. Shape the mixture into 4 cakes, each about 1/2 inch thick.
  2. Heat oil in an ovenproof nonstick skillet over medium heat. Add the salmon cakes and cook until browned on the bottom, 4 to 5 minutes. Carefully turn the cakes over with a spatula and transfer the pan to the oven. Bake until heated through and golden brown on the second side, 5 to 7 minutes.
  • Ingredient note: Wild-caught salmon from the Pacific (Alaska, California, Washington and Oregon) is considered the best choice for the environment. For more information, visit Monterey Bay Aquarium Seafood Watch (mbayaq.org/cr/seafoodwatch.asp).

Nutrition information

  • Per serving: 323 calories; 13 g fat(2 g sat); 3 g fiber; 31 g carbohydrates; 24 g protein; 13 mcg folate; 65 mg cholesterol; 1 g sugars; 95 IU vitamin A; 14 mg vitamin C; 183 mg calcium; 2 mg iron; 762 mg sodium; 501 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 3 lean meat, 1 fat

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