Salmon Cakes with Lemon-Herb Sauce

Salmon Cakes with Lemon-Herb Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Four

    6-ounce pouches pink salmon

  • ¾

    cup finely chopped red pepper

  • ¾

    cup finely chopped green onions

  • ¾

    cup mayonnaise

  • 3

    tablespoons fresh lime juice

  • ¾

    teaspoon seasoned salt

  • ¾

    teaspoon Cayenne pepper

  • 3

    large eggs, beaten

  • 3

    cups dry bread crumbs, divided

  • Non-stick cooking spray

Directions

In a large bowl, gently flake salmon. Stir in chopped red pepper, green onions, mayonnaise, lemon juice, seasoned salt and cayenne pepper. Stir in eggs and ¾ cup of bread crumbs. Form mixture into 16 balls. Place remaining breadcrumbs on a plate. Roll balls in bread crumbs and flatten into cakes about ½ inches thick. Heat griddle to 350F. Spray surface with non-stick spray and fry cakes until golden brown on both sides. Serve with Lemon-Herb Sauce. Lemon-Herb Sauce 2 ¼ cups mayonnaise 2 tablespoons fresh lemon or lime juice 3 tablespoons prepared horseradish 3 teaspoons dried thyme Salt and pepper, to taste Combine all ingredients in a small bowl. Chill until ready to serve.


Nutrition

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