Salmon Cakes

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1 small baking potato, peeled and chopped

½ cup (125 mL) finely chopped celery

½ cup (125 mL) finely chopped sweet red pepper

1 green onion, finely chopped

2 tbsp (25 mL) PC Blue Menu Light Mayonnaise Type Dressing

2 tsp (10 mL) Dijon mustard

1 tsp (5 mL) hot sauce

Pinch salt

Pinch freshly ground black pepper

1 pkg (280 g) PC Blue Menu Atlantic Salmon Skinless Fillets, thawed, skin removed

½ cup (125 mL) panko breadcrumbs

Salmon Cakes

With lots of veggies and starchy potato in these salmon cakes, all you need is a salad to make a complete meal.

Serves: 4
Difficulty Level: Intermediate
Prep time: 15 minutes
Cook time: 30 minutes

Nutritional Information

Per 2 cake serving: 240 calories

fat 10 g (of which 2 g is saturated)

omega-3 polyunsaturates 1.4 g

sodium 190 mg

carbohydrate 22 g

fibre 2 g

protein 15 g

Low in saturated fat

Excellent Source of Vitamin C

Source of Vitamin A


Place potato in small saucepan and add enough water to cover. Bring to a boil. Reduce heat to medium-low and simmer for 12 minutes or until fork-tender. Drain well and mash. Transfer potato to large bowl. Let cool slightly before stirring in celery, red pepper, onion, mayonnaise, mustard, hot sauce, salt and pepper. Set aside.

In food processor, pulse salmon until almost smooth. Scrape salmon into vegetable mixture. Add half of the panko and mix well. Form mixture into eight patties, each 3 inches (8 cm) in diameter. Coat each patty with remaining panko.

Heat large nonstick frying pan sprayed with cooking spray over medium heat. Place four patties in pan; cook for 8 minutes, turning halfway, or until golden and cooked through. Repeat with remaining patties. Serve with lemon wedges, if desired.

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