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ShareSalmon Cakes with Caper Mayonnaise
Nutrition Facts Per Serving:
- Servings Per Recipe: 4
- Calories: 306
- Protein(gm): 24
- Carbohydrate(gm): 11
- Fat, total(gm): 17
- Cholesterol(mg): 71
- Saturated fat(gm): 3
- Dietary Fiber, total(gm): 1
- Sodium(mg): 570
- Starch(d.e): 1
- Lean Meat(d.e): 3
- Fat(d.e): 2
Diabetic Exchanges
- 1 egg white, beaten
- 2 tablespoons chopped green onion
- 1 tablespoon lemon juice
- 1 tablespoon Dijon-style mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 14 - 16 ounces cooked salmon, flaked
- 1/2 cup crushed saltine crackers with unsalted tops (about 14 crackers)
- Nonstick cooking spray
- Caper Mayonnaise (see recipe below)
- Finely shredded lemon peel (optional)
1. In a medium bowl, combine egg white, green onion, lemon juice, Dijon-style mustard, salt, and pepper. Add salmon and crushed crackers; mix well.
2. Form salmon mixture into four 3-inch patties, each about 1 inch thick. Lightly coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Carefully add salmon patties. Cook about 8 minutes or until golden brown and heated through, turning once.
3. Serve salmon cakes with Caper Mayonnaise. If desired, garnish with lemon peel. Makes 4 servings (1 cake each)
- 1/4 cup light mayonnaise
- 2 teaspoons capers, drained
- 1 teaspoon lemon juice
- 1/4 teaspoon ground black pepper
- 3 - 4 teaspoons fat-free milk
1. In a small bowl, stir together mayonnaise, capers, lemon juice, and pepper. Stir milk to make drizzling consistency.
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