Salmon Cakes

Name: Salmon Cakes
Ingredients: 1 cup panko breadcrumbs; 1/2 cup celery, chopped; 1/3 cup chopped fresh cilantro; 1/4 cup onion, chopped; 1 egg white; 1 tablespoon hot sauce (Sriracha preferred); 1 tablespoon fresh lemon juice; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1 lb fresh salmon, skinless, diced; 2 tablespoons vegetable oil

11 ingredients

4 steps

Ingredients

1 cup panko breadcrumbs
1/2 cup celery, chopped
1/3 cup chopped fresh cilantro
1/4 cup onion, chopped
1 egg white
1 tablespoon hot sauce (Sriracha preferred)
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 lb fresh salmon, skinless, diced
2 tablespoons vegetable oil

Directions

1

Process the first 9 ingredients in a food processor until the vegetables are minced.
2

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 into 1-inch thick patties, cover, and chill for 30 minutes. Preheat oven to 400°.
3

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

Serving size: 2 cakes. 292 cal, 45% from fat; 15g total fat; 13g carb; 645mg sodium; 1g fiber; 26g protein.