Salmon Cakes

Recipe Source: Bernie’s Mom (Georgette Wilson)
Serves: Makes 8 cakes

1 cup panko bread crumbs
1/2 cup chopped celery
1/3 cup chopped fresh cilantro
1/4 cup scallions
1 1/2 egg whites
1 tablespoon cayenne pepper
1 tablespoon fresh lemon or lime juice
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 pound fresh salmon, skinless & diced
2 tablespoons vegetable oil or coconut oil

Process first 9 ingredients (all but the salmon 🙂 ) in a food processor until vegetables are minced.  Combine the salmon with the vegetable mixture, then form it into 8 cakes on a parchment lined baking sheet using a 1/3 cup measure, lightly press onto 1-inch thick patties.  Cover and chill for 30 minutes.

Preheat oven to 400 degrees F.

Heat oil in an oven-proof saute pan over medium-high heat.  Add cakes and fry for 2 minutes per side, or until browned.  Transfer pan to the oven to cook cakes through for 2-4 minutes.

2 cakes = 292 calories, 15g fat, 13g carb.


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