Saturday, January 18, 2014

New Recipe: Salmon Cakes ( I had some mashed sweet potato on the side!)

Generic - Seeds of Change, Certified Organic, Quinoa & Brown Rice With Garlic, 0.5 cup12024232001Ico_delete
Bumblebee - Canned Pink Salmon, 1 container (1 4/5 cups ea.)560021841,8900Ico_delete
Eggs - Large, Fresh, Boiled, Poached, 1 egg70066700Ico_delete
Generic - Hellmann's Low Fat Mayo, 3 tbsp (15g)1206303900Ico_delete
Spices - Garlic powder, 0.5 tsp510000Ico_delete
Spices - Onion powder, 0.5 tsp410010Ico_delete
Spices - Salt, table, 0.25 tsp00005810Ico_delete
Spice - Cracked Black Pepper, 1 tsp511110Ico_delete
Bread Crumbs-salt Free 12oz - 4c Seasoned, 0.5 Cup167352563Ico_delete
Add Ingredient      

Per Serving:263179257851
Mash salmon in a bowl making sure to remove any bones or skin.  

In a separate bowl whisk egg and spices.  Add to salmon.  Mix.

Add mayo, mix throughly.

Add brown rice and quinoa to salmon. (Cook it first if you have not yet.  I used left overs.)

Measure into 4oz patties.  Gently form and cover with bread crumbs.  Patty will be very soft, be gentle.
Repeat with remaining three patties.

Chill for 30 minutes to let set.

In a cast iron skillet, heat cooking oil of your choice- I used canola.  Cook until crispy- about 2-3 minutes on each side.

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