HEALTHY SALMON PATTIES (SALMON CAKES RECIPE)
This low calorie salmon cakes recipe is easy to make and so yummy! You can make these healthy salmon patties with leftover salmon, or canned salmon.You can make this salmon fish cakes gluten-free by using Tamari (in place of soy sauce) and gluten-free breadcrumbs.
Provided by Lose Weight By Eating
Categories Appetizer dinner lunch
Time 25m
Number Of Ingredients 11
Steps:
- To a large bowl, combine the salmon, red onion, red bell pepper, cilantro, lemon juice, soy sauce, sesame oil, Greek yogurt, and mixed together.
- Add the egg, and one cup of the breadcrumbs, and mix together.
- To a shallow dish (or pie pan) add the remaining breadcrumbs.
- Working with wet hands (so the mixture won't stick to you) make 12 salmon patties. To make this easy, start rolling them in a ball as you would meatballs, and then gently push down into a patty form.
- Coat the patties in the remaining breadcrumbs, moving to a baking sheet as you work.
- Heat a skillet over medium heat, and spray with olive oil. Cook the patties in batches, for 2 to 3 minutes each side, until browned. Then transfer to a paper towel lined plate to drain.
- Serve hot, or cool completely and move to a freezer bag for storage. Salmon patties will hold in the freezer for 1-2 months and the fridge for 3 days. You can reheat on a baking sheet in a 350° oven for 15 to 20 minutes.
Nutrition Facts : ServingSize 1 patty, Calories 145 kcal, Carbohydrate 4.7 g, Protein 10.2 g, Fat 4.8 g, SaturatedFat 1.3 g, Cholesterol 34 mg, Sodium 296 mg, Fiber 0.3 g, Sugar 1.4 g
VERY HEALTHY SALMON CAKES/PATTIES
Make and share this Very Healthy Salmon Cakes/Patties recipe from Food.com.
Provided by Wendys Kitchen
Categories Australian
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together.
- If the mixture is too soft, add more oats. If the mixture is too dry add another egg white.
- Shape into cakes.
- Spray non-stick frying pan and cook until golden on each side.
- These are delicious hot or cold.
EASY SALMON CAKES
Delicious salmon cakes make an easy weeknight dinner. Leftovers are perfect for lunch the next day.
Provided by Vered DeLeeuw
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat your oven to the "keep warm" setting.
- Drain the salmon cans thoroughly. Place the salmon in a large bowl. Flake it well with a fork into tiny pieces.
- Add the eggs, mayonnaise, Dijon mustard, garlic, kosher salt, black pepper, and thyme. Mix well.
- Mix in the chopped parsley.
- Heat the olive oil over medium heat in a large 12-inch nonstick skillet, for about 3 minutes.
- Using an ice cream scoop, transfer four mounds of the mixture to the skillet. Pack the mixture into the scoop, then release it into the skillet and gently flatten.
- Cook until well-browned and crispy, about 3 minutes on each side. Place the cooked patties in the oven to keep warm while you cook the second batch.
Nutrition Facts : ServingSize 2 patties, Calories 226 kcal, Carbohydrate 1 g, Protein 14 g, Fat 17 g, SaturatedFat 3 g, Sodium 317 mg
HEALTHY SALMON CAKES
Flaked salmon and black beans, which make up the bulk of salmon cakes, are both good sources of calcium. The cakes are coated in a spicy bread-crumb mixture and then baked at a high temperature to make them crisp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Yield Makes 12 cakes
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees. Coat a baking sheet with cooking spray. In a bowl, combine salmon, beans, bell pepper, scallions, egg, egg whites, mustard, paprika, salt, pepper, Tabasco (if using), and 1/2 cup bread crumbs. Using hands, combine well.
- Pour remaining 1/2 cup bread crumbs into a shallow bowl. Form salmon mixture into 12 2 1/2-inch patties. Coat patties in bread crumbs; place on prepared baking sheet. Cook until golden brown and crisp, flipping cakes over halfway, about 30 minutes. Serve warm over greens.
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