April 22, 2021
1 pound cooked salmon or 14.75-ounce can salmon
2 green onions (including green parts), finely chopped
2 egg whites
1/2 cup canned corn, drained
1/2 red pepper, finely diced
1 teaspoon mustard
1 teaspoon cayenne pepper
1/4 cup plus 1 tablespoon whole-wheat breadcrumbs
1 tablespoon avocado or coconut oil
1/4 cup plain yogurt
2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
Salmon cakes per serving
215 calories, 27g protein, 16g carbohydrate (2g fiber), 5g fat (1g sat, 4g mono/poly), 217mg sodium
Aioli per serving
12 calories, 1g protein, 2g carbohydrate (0g fiber), 0g fat (0g sat, 0g mono/poly), 44mg sodium
- Flake salmon and mix with the next six ingredients. Add 1/4 cup of the breadcrumbs, and mix well. Refrigerate mixture for at least 15 minutes.
- Form into four cakes. Dust each side with remaining breadcrumbs.
- Put oil in pan and bring to medium heat. Add the cakes, and cook until the outside turns golden brown, approximately 3 minutes. Turn over and fry another 2 minutes until bottom is golden-brown.
- Top with yogurt aioli and serve.
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