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March 31, 2021

Salmon Cakes with a wee bit of a kick

salmon cakes are heart healthy and delicious

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Makes – 8 – 3-inch (8 cm) cakes

Serves – 4 – 2 cakes per serving

These salmon cakes have become a regular weekly dinner at our house since Covid. Easy and yummy with the convenience of canned salmon, they are a great way to add those heart and brain healthy omega-3 fatty acids into your diet.

Recipe:

1 ½ cups Post Cereal Spoon Size Shredded Wheat + Bran  – see tip below

2 – 7.5 oz. tins sockeye salmon, well drained

2 Tbsp. low fat mayonnaise

2 Tbsp. low fat plain yogurt

1 Tbsp. Dijon mustard

½ tsp. Worcestershire sauce

2 tsp. chili garlic sauce

½ onion, minced

½ red pepper, minced

¼ cup finely chopped cilantro or parsley

1 Tbsp. lime juice

Instructions:

  1. Preheat the oven to 425°F. (220°C). Line a rimmed baking sheet with parchment paper.
  2. In a food processor, pulse the Shredded Wheat until fine. Measure out 1/3 cup to be use as the coating and set aside in a shallow bowl.
  3. Put the salmon in the food processor and pulse several times.
  4. Add the mayonnaise, yogurt, Worcestershire, garlic chili sauce, onion, and red pepper. Pulse until well combined.
  5. Add the cilantro or parsley and the lime juice and pulse till combined.
  6. Using a ¼ cup ice cream scoop with a release button scoop out 8 salmon scoops and place into reserved crumbs.
  7. Press the salmon gently into the crumbs, slightly flattening them into ¾ inch thick.
  8. Place on prepared baking sheet. Bake for 20-30 minutes or until crispy on the outside. Serve with Cole slaw if desired.

Each 2 cakes contains: 280 Calories, 13 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 265 mg Sodium, 20 g CHO, 3 g Fiber, 21 g Protein

Professional home economist tip:

To add an extra crunch and flavour to the coating try this:

Process 2 large handfuls of salt and vinegar chips in the food processor into tiny bits. Remove and set aside in a shallow bowl. These will be the coating. Then reduce the Post Cereal Spoon Size Shredded Wheat + Bran to 1 cup and continue on with the recipe. No need to reserve 1/3 cup…the potato chips are the added crunch anf flavour. Remember this will affect the nutrient breakdown adding more fat and sodium as well as calories…your call.

Catch me on Wednesday, March 31 at 8 pm EDT on my Facebook Fan Page mairlyn.smith – I’ll be making these in real time LIVE.

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