Put everything in a bowl and dig your hands in, mixing it up nicely and making a couple patties. (Don't mind the avocado, that was not in the salmon cakes but in the salad I had along side.)
Fry up your salmon cakes in a bit of olive oil until they look golden and delicious like in the pic below.
Here are the details:
2 cans of 7.5 oz of red salmon
1 tbsp horseradish sauce
2 green onions diced
1 tbsp soy sauce
1 tbsp horseradish sauce
2 green onions diced
1 tbsp soy sauce
1/4 cup panko bread crumbs
Mix all ingredients together in a bowl, cook in skillet over medium heat in tbsp of olive oil about 5 minutes per side
Serving Size: makes 4 cakes, 1 cake per person
Serving Size: makes 4 cakes, 1 cake per person
Nutritional Info per cake
- Calories: 264.6
- Total Fat: 17.1 g
- Cholesterol: 70.0 mg
- Sodium: 741.7 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 0.2 g
- Protein: 23.5 g
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