by ADMIN on JANUARY 10, 2012
Crisp. Succulent. Spiced. Yes, these salmon cakes were a hit! Pretty darn easy, too — just a little messy. But what’s a good dinner without a little sticky goodness? Be prepared to get your hands into it!
This is one of those meals that takes minimal prep for maximal flavor. Not to mention that canned salmon is just as nutritious as fresh salmon, and yet is about a fifth of the price. I’ll take it.
TIP: Before using canned salmon, take out the skin and most of the bones. Only worry about the big vertebrae – the smaller bones will dissolve and provide you with calcium!
Curried Salmon Cakes
Author: Adapted from MyRecipes.com Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 2-4
Delicious, spiced salmon cakes.
1 can (15oz) salmon, de-boned and de-skinned
1 apple, finely chopped
¼ cup whole wheat bread crumbs
¼ cup chopped onion
2 Tbsp plain greek yogurt (or mayo)
1 tsp curry powder
½ tsp paprika
¼ tsp pepper
1 Tbsp oil (or spray oil for the pan)
In a medium sized bowl, beat eggs. Then add salmon and break up. Fold in apples, bread crumbs, onions, yogurt, and spices (not the oil).
Shape into 4 cakes (about ¾ inch thick). They will be sticky, not to worry!) Placing them on plastic wrap can help prevent them from sticking.
Heat a non-stick skillet over medium heat. When hot, drizzle with oil. Add salmon cakes and cook until browned on the bottom, about 5 to 7 minutes. Then flip and cook until browned again, another 3 to 5 minutes.