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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 patties 94g Recipe makes 6 patties) The following items or measurements are not included below: low-fat mayonnaise 2 tablespoons wasabi |
||
| Calories 87 | ||
| Calories from Fat 22 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.5g | 3% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 55mg | 18% | |
| Sodium 1002mg | 41% | |
| Potassium 195mg | 5% | |
| Total Carbohydrate 4.6g | 1% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 0.9g | ||
| Protein 11.3g | 22% | |
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Ingredients
- 1 can salmon (boneless/skinless)
- 1/4 cup low-fat mayonnaise (I like Hellmann's Just 2 Good)
- 1/4 cup plain breadcrumbs
- 1 egg, beaten
- 2 tablespoons wasabi (!!)
- 1 teaspoon tamari or soy sauce
- 1 tablespoon rice vinegar or lemon juice
- 1/4 cup finely chopped red bell pepper
- extra breadcrumbs
- cooking spray
Directions
1
Mush the top ingredients together in a big bowl; Adding extra breadcrumbs till the texture is workable.2
Roll into balls and flatten into patties.3
Press the patties into the extra breadcrumbs.4
Spray tops with Pam, flip and spray bottoms.5
Cook in large skillet over medium-high heat until nice and brown and firm to the touch.6
You can use the same technique with Tuna.7
I like that to have an italian flavor, so I take out the wasabi and soy and add basil and oregano and shredded mozzarella.8
They are great with pasta sauce.
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- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Seafood > Fish > Saltwater > Salmon
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings
- Occasion > Dinner Party
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Miss Annie
On May 30, 2008
I'm not a salmon eater, but I do have to say that these salmon cakes were delicious. I followed your recipe, except I used green peppers, but everything else was as you directed. I didn't taste the soy sauce, but I also did not have to salt the cakes. The wasabi hit just the right note in toning down the salmon taste that I so disliked. Building on this recipe, different ingredients could be added either for color or another level of flavor. Thank you so much for posting this very good recipe. I will be eating more salmon now! 
From: Craig Shrum
On Nov 1, 2004
My new favorite recipe for salmon cakes. Just made them for the third time. Each time I altered the ingredients. This recipe is perfect for experimentation. No matter how you 'slice' it the results are excellent.
From: dutchkiwi - paula
On Nov 1, 2004
I love these and it is a great way to use let over Salmon. I didn't have any red bell peppers on the day so I used 1 tsp sambal oelek instead which worked out great. Next time I'll use the red bell peppers but as Craig said ... these are great to experiment with. Thanks for posting this recipe
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