Prep Time: 10 minutes; Cook time: 6-8 minutes
Total Time: 16-18 minutes
Ingredients:
· 6 oz. cooked salmon (fresh leftover or canned – though the sodium will be higher)
· 1/4 cup panko breadcrumbs + extra to coat patties
· 2 teaspoons chopped fresh parsley
· 2 Tablespoons plain Greek yogurt
· 1 egg white
· 1 ½ teaspoons Dijon mustard
· 1 teaspoon Worcestershire sauce
· Salt and freshly ground pepper to taste
· Olive oil for frying
Preparation:
1. In a medium bowl stir together salmon, breadcrumbs and parsley, breaking up any chunks of salmon into smaller pieces.
2. In a small bowl, whisk together Greek yogurt, egg, mustard, Worcestershire sauce, salt and pepper. Add this mixture to salmon mixture and mix until thoroughly combined.
3. Form salmon into a patty. On a separate plate sprinkle extra breadcrumbs. Coat both sides of patty.
4. In a large skillet over medium-high heat, coat pan with just enough oil to cover. Once hot, add salmon cake and cook about 4 minutes, then turn and cook an additional 3-4 minutes or until browned.
5. Serve with lemon.
Makes 1 large or 2 medium salmon cakes.
Nutrition Information (for 2 medium salmon cakes):
240 Calories, 12g Total Fat, 3g Saturated Fat, 0g Trans Fat, 60mg Cholesterol, 220mg Sodium, 360mg Potassium, 8g Total Carbohydrate, 1g Sugar, 0g Dietary Fiber, 23g Protein
