Wednesday, March 11, 2009

Salmon Cakes

Tonight we had salmon cakes for dinner. I found the recipe a while back on RecipeZaar and have just finally gotten around to making them. They were soooo good! All three of us loved them! Carson ate almost an entire cake himself!! I only did a half recipe and there was enough for our dinner (5 cakes), but I'm looking forward to making these again sometime to use up my other can of salmon. I used dried herbs, so I didn't have the flecks of green like they have in the picture on RecipeZaar. I bet they'd be awesome with the fresh herbs!

Very Healthy Salmon Cakes

2 (240 g) cans red salmon
1/4 cup oats
1/2 cup fat-free ricotta cheese
2 egg whites
2 tablespoons chopped fresh chives (left this out)
2 tablespoons chopped fresh dill (I used dried, 1/2 Tablespoon)
2 tablespoons chopped fresh cilantro (coriander) (I used dried, 1/2 Tablespoon)
(I also added about a Tablespoon of Old Bay Seasoning)
kosher salt
pepper

Mix all ingredients together. If the mixture is too soft, add more oats. If the mixture is too dry add another egg white. Shape into cakes.

Spray non-stick frying pan and cook until golden on each side.

These are delicious hot or cold.

5 comments:

Justin and Mary said...

These sound really good! Do they have a strong salmon taste? Justin doesn't really like salmon (I do). I want to try some kind of fish cakes...the tuna ones I made were so-so. I've never boughten canned salmon.

Sara said...
This comment has been removed by the author.
Sara said...

They do taste like salmon - not super strong, but its definitely there. If you dipped them in something (tartar sauce, mayo, cocktail sauce, etc.), it would mask the flavor a lot, I think. I had never bought canned salmon before I bought this stuff to try these cakes either. I'm not generally crazy about the idea of canned seafood, meat, etc. But it wasn't bad. Makes more sense economically to buy canned salmon for things like this than using salmon fillets or something.

Sara said...

Another thing, I think some salmon might not be as strong as others. I used Red Sockeye salmon for these. Guess you'd have to google to see if there is a difference between the different kinds in terms of fishy-taste.

Jaime said...

These look really good!!!