Salmon cakes with caper sauce

AWW

Cooking time: Less than 60 minutes

Healthy options: Diabetic; Low GI; Healthy

Serves: 4

Type: Seafood; Cake

Tools

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5 stars - based on 1 reviews

Ingredients

2 x 400g cans cannellini beans, drained, rinsed, mashed
415g can pink salmon, drained, skin discarded, flaked coarsely
1 egg, beaten lightly
6 green onions (green shallots),
sliced finely
1 tablespoon finely chopped fresh dill
2 teaspoons finely grated lemon rind
1 cup (100g) packaged wholegrain breadcrumbs
olive oil cooking spray
steamed broccoli and pattypan squash,
and lemon wedges, to serve
caper sauce
½ cup (140g) low-fat yogurt
1 tablespoon rinsed and drained capers, chopped coarsely
2 teaspoon fresh lemon juice

Preparation method

Preheat the oven to 220°C (200°C fan-forced). Line a large oven tray with baking paper.

Combine cannellini beans, salmon, egg, green onions, dill and lemon rind in a medium bowl; mix well. Season with freshly ground black pepper.

Shape mixture into 8 patties (about 7.5cm in diameter and 2cm thick). Coat with breadcrumbs, pressing firmly.

Spray both sides of the patties with cooking spray; place on oven tray. Bake for 30 minutes, turning halfway through cooking, or until golden and crisp on outside.

Caper sauce
Combine all the ingredients in a small bowl. Season well with freshly ground black pepper. Refrigerate until required.

Serve the warm Salmon Cakes with the Caper Sauce, steamed vegetables and lemon wedges.

Also in this section

Salmon pinwheels

Salmon with avocado salsa

Smoked salmon and cucumber salad

Colcannon with salmon and fried eggs

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