Assembled in 10 minutes or less, these cakes can be a thrifty lifesaver for people on busy schedules.
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Yields:
4
servings
Prep Time:
0
hours
10
mins
Cook Time:
0
hours
6
mins
Total Time:
0
hours
26
mins
SALMON CAKES:
2
c.
frozen shredded potatoes
1
can (16 ounces) salmon, flaked
1/2
c.
frozen chopped onions
2
eggs, lightly beaten
3
tbsp.
nonfat mayonnaise
1
tbsp.
reduced-sodium worcestershire sauce
1
tsp.
lemon juice
1/2
tsp.
dried thyme
1/2
tsp.
ground black pepper
1/4
tsp.
paprika
1/4
c.
all-purpose flour
HORSERADISH CREAM:
3
tbsp.
nonfat sour cream
1
tsp.
prepared horseradish
1/2
tsp.
honey
2
tbsp.
minced fresh chives
- To make the salmon cakes: In a medium bowl, combine the potatoes, salmon, onions, eggs, mayonnaise, Worcestershire sauce, lemon juice, thyme, pepper, and paprika. Mix well and form into 4 cakes. Dredge in the flour. Place on a plate. Cover and refrigerate for 10 minutes.
- Coat a 10″ no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the cakes. Cook for 3 minutes. Turn and cook for 3 minutes, or until firm and golden brown.
- To make the horseradish cream: In a small bowl, combine the sour cream, horseradish, and honey. Mix well. Spoon over the cakes. Sprinkle with the chives.
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