Salmon Cakes

Total Time: 44 mins Preparation Time: 10 mins Cook Time: 34 mins

Ingredients

• Servings: 4
• 1 cup panko breadcrumbs
• 1/2 cup celery, chopped
• 1/3 cup chopped fresh cilantro
• 1/4 cup onion, chopped
• 1 egg
• 1 tablespoon hot sauce (sriracha preferred)
• 1 tablespoon fresh lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 lb fresh salmon, skinless, diced
• 2 tablespoons vegetable oil

Recipe

• 1 process the first 9 ingredients in a food processor until the vegetables are minced.
• 2 combine the salmon with the vegetable mixture, then form it into 8 cakes on a parchment-lined baking sheet using a 1/3-cup measure. lightly press into 1-inch thick patties, cover, and chill for 30 minutes. preheat oven to 400°.
• 3 heat the oil in an ovenproof sauté pan over medium-high. add cakes and fry for 2 minutes per side, or until browned. transfer pan to the oven and cook cakes through, 2-4 minutes.
• 4 serving size: 2 cakes. 292 cal, 45% from fat; 15g total fat; 13g carb; 645mg sodium; 1g fiber; 26g protein.