Salmon cakes with lemony snow peas
2
- Prep Time15 mins
- Total Time15 mins
- Makes3 Servings
Michael Graydon
Ingredients
1 egg
1/4 cup milk
2 slices whole-wheat sandwich bread
213-g can salmon, drained and patted dry
2 tsp Dijon mustard
1/4 cup chopped fresh dill
1 green onion, thinly sliced
2 tsp olive oil
1 garlic clove, minced
1 1/2 cups snow peas, trimmed
1 tbsp lemon juice
1 lemon, cut into wedges
Instructions
Whisk egg with milk in a medium bowl. Tear bread into small pieces, then stir into egg mixture until mushy. Stir egg-bread mixture with a fork, then mash in salmon, crushing any bones. Stir in Dijon, dill and onion until combined. Season with pepper.
Scoop 1/4 cup mixture, firmly packed, and form into a patty about 1/2 in. thick. Repeat with remaining mixture, making 6 patties. Heat a large non-stick frying pan over medium. Add 1 tsp oil. Place patties in pan. Cook, uncovered, until golden, 3 min per side. Remove to plates. Loosely cover with foil. Add remaining 1 tsp oil to pan. Add garlic, then snow peas. Stir-fry until hot, 1 to 2 min. Stir in lemon juice. Serve with lemon wedges.
Nutrition (per serving)
Calories 111, Protein 10g, Carbohydrates 8g, Fat 5g, Fibre 2g, Sodium 217mg.
Kitchen Tip:
Canned salmon is often packed with its tiny bones. They are a source of calcium and are meant to be mashed up and eaten with the fish. The canning process makes them very soft; you can’t even tell they are in the finished dish.