Monday, January 13, 2014

Panko-Coated Salmon Cakes

Hi everybody! How has your new year started out?  Have you jumped back on the clean eating bandwagon?  We have.  We sure did enjoy our Christmas cookies and delicious meals but are ready to get back to some healthier favorites.  Like these salmon cakes!  I have another salmon cake recipe I typically use but thought I would give this one a try.  The "cakes" are coated in panko, which are Japanese bread crumbs.  They are a healthier alternative to frying food and taste crispy and delicious.

Salmon cakes are my two-year olds favorite dinner food.  These are also delicious with a bit of tartar sauce.  I easily make mine by mixing some light mayo, tartar sauce, and lemon juice together.  We ate these with homemade french fries.

I hope you'll give these a try!  They are mouth-watering good.

Salmon Cakes
1 14.75 ounce can of salmon (We use Great Value brand)
1/2 cup panko bread crumbs, plus more for coating
2 TB light mayo
2 scallions, thinly sliced OR 1/2 tsp onion powder
1 large egg
1/4 tsp. salt
1/4 tsp. pepper
EVOO for cooking

Heat extra-virgin olive oil (EVOO) over medium low heat.  You'll need enough to lightly cover the bottom of the pan.

Mix together the salmon, panko, mayo, scallions, egg, salt, and pepper.
Form the mixture into 5-6 salmon cakes.  Cook the cakes in the pan, turning over once one side is brown and crispy.


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