The best delicious Light Salmon Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Light Salmon Cakes recipe today!
Hello my friends, this Light Salmon Cakes recipe will not disappoint, I promise! Made with simple ingredients, our Light Salmon Cakes is amazingly delicious, and addictive, everyone will be asking for more Light Salmon Cakes.
What Makes This Light Salmon Cakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Light Salmon Cakes.
Ready to make this Light Salmon Cakes Recipe? Let’s do it!
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3 md Idaho potatoes 12 oz Cooked fresh OR canned
Juice of 1 lemon -salmon – skin and bones
Zest of 1 lemon – finely Removed
-minced 2 Egg whites – stiffly beaten
1/2 c Chopped fresh dill Mustard-Dill Sauce – see
2 tb Italian parsley – fresh, -recipe (optional)
-minced
1. Preheat oven to 350F. 2. Bake the potatoes for 1 to 1-1/2 hours.
Cool slightly. Scoop the flesh from the skins; place in a bowl and
mash. Let cool completely. 3. Mix the potato with the lemon juice,
lemon zest, dill, and parsley. Gently mix in the salmon. Fold in the
egg whites. 4. Form the mixture into 12 salmon patties, 2 inches in
diameter and 1/2-inch thick. 5. Heat a large saute pan over
medium-high heat. Spray or wipe with canola oil. Fry the salmon
cakes for 5 minutes on each side, until golden brown. Serve
immediately with lemon wedges or Mustard-Dill Sauce on the side.
Serves 4.
Author’s note: Mashed potatoes and egg whites lighten these nicely.
You can use fresh cooked salmon, of course, but nobody would ever
know they’re made with canned.
PER SERVING WITHOUT SAUCE: Calories: 199 Carbohydrates: 10 g Protein:
20 g Cholesterol: 38 mg Fat/% Fat: 8 g/39%
Yields
4 servings
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