Because One World One Heart is scheduled for Monday, this week I decided to post What's Cooking Sunday early. I don't want the post to get lost in all the traffic we're going to have next week.
My recipe for salmon cakes, is an adaptation of an old Weight Watchers recipe for Maryland Crab Cakes. I love crab, but who can afford it? One day I had some leftover cooked salmon fillets in the fridge and decided to use it in this recipe. It was fantastic. Now, when Marble Man sees salmon in the meat drawer, he does a little happy dance 'cuz he knows these cakes are in his future.
Makes 4 servings
1 pound salmon, cooked and flaked
1 onion, chopped
2-3 cloves garlic, chopped
2 tsp canola oil
3 oz bread crumbs (I used Italian seasoned)
1/4 C low fat or skim milk
2 T + 2 tsp reduced calorie mayonnaise
2 T fresh parsley, minced
1/2 tsp salt
1/4 tsp white pepper
3 T all-purpose flour
1 T+1 tsp reduced calorie tub margarine (I use Smart Balance)
2 1/2 C mixed green lettuce leaves
In skillet, combine onion, garlic, and oil. Sautee until translucent.
In large bowl, combine salmon, onion mixture, bread crumbs, milk, mayonnaise, parsley, salt, and white pepper. With moistened hands, form into 8 small patties. Refrigerate 1 hour.
On a shallow plate, spread flour. Lightly dust each cake on both sides - give them a little spanking to shake off the excess.
In large skillet, melt margarine over medium heat. Cook cakes 4-5 minutes on each side, until golden and crisp. Line serving plate with greens and arrange cakes on top.
The nutritional information I have is for the original crab recipe.
Each serving (2 cakes):
27 grams protein
8 grams fat
19 grams carbohydrate
800 mgs sodium
118 mgs cholesterol
1 gram fiber