My mother in law first introduced me to these salmon cakes when she was staying with us before Simon was born. We were so spoiled by her being here. She helped with everything! Laundry, cleaning, babysitting and cooking. One evening she made these salmon cakes and I was just amazed at how good they were. I've since taken her recipe and added a few spices to them and topped it with a dill tazatziki sauce.
Salmon Cakes
Approximately WW points each
2 eggs
2 cans of sockeye salmon (Bones and skin removed)
1 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup of Italian bread crumbs
Dash of dried dill
1 Tablespoon of fresh dill
Mix all ingredients in a large bowl until combined. Shape into patties and put on a parchment paper lined baking sheet. Refrigerated for 1/2 hour to an hour.
Preheat oven to 350 degrees.
When ready to cook. Add a dollop of olive oil to a hot pan and sear each patty 3-4 minutes on each side. Place in preheated oven for 5-10 minutes to keep warm.
Top with tzatziki sauce and serve warm.
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