Fried Salmon Cakes

Name: Fried Salmon Cakes
Ingredients: 1 can salmon wild caught; 5 pitted kalamata olives finely diced; 1 garlic minced; 3 tablespoons green onion finely diced, white and green par; 2 tablespoons flat leaf parsley finely diced; 1 egg whites only; 1 cup whole wheat panko; 1/2 cup greek yogurt; 2 tablespoons mayonnaise; 1 1/2 teaspoons salt; 1 teaspoon pepper; 1 teaspoon chili powder; 1 teaspoon paprika; 6 teaspoons brie; 1 egg beaten; 1 1/2 cups cornmeal; olive oil

17 ingredients

5 steps

Ingredients

1 can salmon wild caught
5 pitted kalamata olives finely diced
1 garlic minced
3 tablespoons green onion finely diced, white and green par
2 tablespoons flat leaf parsley finely diced
1 egg whites only
1 cup whole wheat panko
1/2 cup greek yogurt
2 tablespoons mayonnaise
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon chili powder
1 teaspoon paprika
6 teaspoons brie
1 egg beaten
1 1/2 cups cornmeal
olive oil

Directions

1

In a large bowl, mix the wild salmon (make sure you remove some of the bones), olives, garlic, green onion, parsley, egg white, panko, yogurt, mayonnaise, salt pepper, and chili powder and paprika powder. Combine all ingredients until well mixed.
2

Put a palm-sized amount of salmon in your hand and roll into a ball. Place a teaspoon of the brie in the middle of the ball and cover with the salmon. Flatten the salmon into a about 3/4-1-inch patty. Dip in the egg and then the cornmeal. Make another 5 patties.
3

Heat oven to 350 degrees
4

Heat a saute pan until hot, on medium heat, and then add enough oil to cover coat the bottom of the pan. Brown the patties on each side for 2 minutes, or until brown. Place the browned salmon cakes on a cookie sheet. Brown all the cakes.
5

Place all the cakes in the oven for 15 minutes. Remove from heat, sprits on some lemon juice and serve with salad. Enjoy!